Corn Pudding

Recipe courtesy of Tanya Holland
TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
YIELD: 6 servings
LEVEL: --

ingredients

  • For 6 individual (4-ounce) custard ceramic ramekins
    • 1 1/4 cup whole milk
    • 3 cups fresh corn, cut from the cob
    • 1 teaspoon salt
    • 1/2 teaspoon grated nutmeg
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    Directions

    Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set.
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