Corn and Wild Rice Pudding



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


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.

How to Serve it Up

Compartment Plate
Dinner Plate
Compartment Tray