Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup heavy or whipping cream
- 2/3 cup milk
- 4 ears sweet corn—blanched, and with kernels removed from cobs (about 3 cups)
- 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
Preheat oven to 325 degrees.
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.
