Corn and Wild Rice Pudding
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 eggs
- 1 egg yolk
- 1 cup heavy cream
- 2⁄3 cup milk
- 4 ears sweet corn, blanched & kernels removed from cobs, about 3 cups of corn
- 1 cup cooked wild rice
- 3 scallions, finely chopped
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 tablespoon butter
directions
- Preheat oven to 325 degrees.
- In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
- Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
- Serve warm.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri