Corn & Wild Rice Pudding

Makes 6 to 8 servings

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy or whipping cream
  • 2/3 cup milk
  • 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
  • 1 cup cooked wild rice
  • 3 scallions, finely chopped or 1/3 cup finely chopped scallions
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon grated fresh nutmeg
  • 1/2 tablespoon butter

Directions

  1. Preheat oven to 325 degrees F. In a 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 a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm.

recipe from: foodnetwork.com, 11/28/04

Add to Meal Planner

Send to a Friend

Print Version

View Disclaimer