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Fresh Corn Custard

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Chopped green pepper 2 Tablespoon
  Corn cut from cob 2 Cup (32 tbs) (Fresh)
  Eggs 3
  Natural cheddar cheese 1⁄2 Pound, grated
  All-purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Ground nutmeg 1 Dash
  Butter/Margarine 2 Tablespoon, melted
  Light cream/Half and half 2 Cup (32 tbs)
  Italian tomatoes 6 , halved
  Green pepper strip 6 (2 Inches Long)
Directions

GETTING READY
1. Preheat oven to 325f.
2. Lightly grease a 1 1/2-quart, shallow baking dish.

MAKING
3. In a small skillet heat 1 tablespoon hot butter and saute chopped green pepper just until tender-€”about 2 minutes.
4. In a large bowl, mix well combining corn, eggs, cheese and green pepper.
5. In a small bowl, combine flour, salt, pepper, sugar and nutmeg and stir into corn mixture.
6. add butter and cream and mix well.
7. Pour into prepared baking dish and arrange tomatoes and green-pepper strips around edge.
8. On oven rack set baking dish in a pan and pour hot water to 1 -inch depth around baking dish.
9. Bake uncovered for 1 hour and 10 minutes until custard is firm and knife inserted in center comes out clean.

SERVING
10. Serve the custard hot with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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