3 eggs
2 cups whipping cream
3 teaspoons sugar
1/2 teaspoon salt
Pinch nutmeg
2 ears corn, roasted and removed from cob
Preheat oven to 350 degrees F Combine eggs and cream in a bowl and whisk. Add sugar, salt and nutmeg and whisk again. Grease 4 (6-ounce) souffle dishes and fill 1/2 full with corn. Fill dishes with cream mixture. Place filled dishes on sheet pan and bake for 20 to 25 minutes.