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Corn Pudding Yields 4-6 servings. Ingrediants: 3 tablespoons melted butter 2 eggs, plus 2 egg yolks, beaten 1/4 cup sugar 1 1/4 cups heavy cream 1 1/4 cups 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 6 individual (4-ounce) custard ceramic ramekins. 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. "Surely goodness and lovingkindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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