Corn And Wild Rice Pudding

By á-174942

Ingredients

• 2 eggs
• 1 egg yolk
• 1 cup heavy or whipping cream
• 2/3 cup milk
• 4 ears sweet corn blanched, and kernels removed from cobs - (abt 3 cups)
• 1 cup cooked wild rice
• 3 scallions finely chopped (or 1/3 cup finely-chopped scallions)
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon grated fresh nutmeg
• 1/2 tablespoon butter

Preparation

Step 1

Preheat oven to 325 degrees.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7- by 11- or 8- by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.

Serve warm.

This recipe yields 6 to 8 servings.