Calico Corn Custard

• 1 small red sweet pepper
• 1 small green pepper
• 2 (12 oz.) cans whole kernel corn
• milk (add to corn liquid for 1 c.)
• 3 eggs
• 2 Tbsp. sugar
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. light cream
• green pepper ring for garnish

1. Preheat oven to 350u0b0.
2. Lightly grease a 10 x 6-inch baking dish (1 1/2-quart).
3. Dice peppers; place in a large bowl.
4. Place strainer over a 2 cup glass measuring cup.
5. Pour corn into strainer and drain well.
6. Add corn to red and green peppers in large bowl.
7. Add milk to corn liquid to measure 1 cup.
8. Beat eggs thoroughly; beat in sugar, nutmeg, salt, pepper, light cream and milk mixture.
9. Stir into corn-pepper mix.
10. Gently transfer corn custard into prepared baking dish.
11. Now, place this dish into a pan approximately 13 x 9 x 2-inch.
12. Pour boiling water around custard dish (about 1-inch depth).
13. Bake 40 minutes or until set. Will bake to perfection if water bath is used.

red sweet pepper, green pepper, whole kernel corn, milk, eggs, sugar, nutmeg, salt, pepper, light cream, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295177 (may not work)