Post by blackcrowheart on Oct 17, 2006 14:25:46 GMT -5
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 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
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.
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
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.