Recipe courtesy of Tanya Holland

Corn Pudding

Name: Corn Pudding
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 6 servings

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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.