Fresh Corn Custard
|Light cream||3⁄4 Cup (12 tbs)|
|Chopped chives/Green onions||2 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Corn||2 Cup (32 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Bread crumbs||3⁄4 Cup (12 tbs)|
In large bowl, beat together eggs and cream; mix in chives, parsley, salt, pepper and cayenne.
Stir in corn, cheese and 1/2 cup (125 mL) of the bread crumbs.
Combine remaining crumbs with butter; set aside for topping.
Transfer custard to buttered 8-inch (2 L) square baking dish.
Place dish in larger shallow pan; pour in enough boiling water to come two-thirds up sides of dish.
Bake in 350Ã‚Â°F (180Ã‚Â°C) oven for 25 to 30 minutes or until tester inserted in center comes out clean.
Remove dish from pan; sprinkle reserved crumbs over custard.
Broil for 2 to 3 minutes or until crumbs are golden.
Cut into squares and serve immediately.