Recipe courtesy of Tanya Holland
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
6 servings

Ingredients

  • For 6 individual (4-ounce) custard ceramic ramekins
  • 3 tablespoons melted butter
  • 2 eggs plus 2 yolks, beaten
  • 1/4 cup sugar
  • 1 1/4 cup heavy cream
  • 1 1/4 cup whole milk
  • 3 cups fresh corn, cut from the cob
  • 1 teaspoon salt
  • 1/2 teaspoon grated nutmeg

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.

Recipe courtesy of Tanya Holland

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Corn Mashed Potatoes

Recipe courtesy of Marcela Valladolid

Tres Leches Bread Pudding

Recipe courtesy of Kelsey Nixon

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Garlic and Sun-Dried Tomato Corn Muffin

Recipe courtesy of Giada De Laurentiis

Fresh Corn Spoon Bread Puff

Recipe courtesy of Treva Chadwell

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Sourdough and Corn Pudding

Recipe courtesy of Dave Lieberman

Corn Pudding with Poblanos

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here