Fresh Corn Custard
7 to 8 ears fresh corn or 1 can (12oz.) whole kernal corn,drained,reduce sugar to 2 Tbs.
1/4 cup sugar
1/4 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
1 cup milk
1 cup light cream
Preheat oven to 350F. lightly butter 10-bt-6-inch,shallow baking dish
Cut ears of corn in half. Grate uncooked kernals into large bowl (should measure about 2 cups).
With rotary beater,beat eggs well,and pour over corn Stir in rest of ingredients,mixing until well combined.
Turn mixture into prepared baking dish. Set in larger baking pan,and fill larger pan with boiling water to depth of 1 inch.
Bake 50 minutes,or until knife inserted in center comes out clean.