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
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.