Fresh Corn Custard

Western.Chefs's picture

Jan. 10, 2012


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
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)



1. Preheat oven to 325f.

2. Lightly grease a 1 1/2-quart, shallow baking dish.


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.


10. Serve the custard hot with garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 984Calories from Fat 631

 % Daily Value*

Total Fat 71 g109.2%

Saturated Fat 41 g205%

Trans Fat 0 g


Sodium 1092 mg45.5%

Total Carbohydrates 63 g21%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet