Corn Pudding

• 4 large eggs
• 2-1/2 c. milk
• 2/3 c. heavy cream
• 1 Tablespoon sugar
• 1-1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 2-1/2 c. fresh or frozen sweet corn kernels
• 1/2 c. fresh white bread crumbs
• 1/4 c. melted butter

1. Preheat oven to 350 degrees. Butter a 2 quart ovenproof dish.
2. Put eggs, milk, cream, sugar, salt, nutmeg and pepper into a large bowl and whisk until thoroughly combined. Stir in corn kernels.
3. Pour custard into buttered dish. Sprinkle breadcrumbs over the top and drizzle with melted butter.
4. Place dish in a water bath and bake until pudding is firm but slightly wobbly in the center and a skewer inserted comes out clean, about 45 to 50 minutes.
5. Remove from water bath and cool about 10 minutes before serving.

eggs, milk, heavy cream, sugar, salt, nutmeg, white pepper, frozen sweet corn kernels, fresh white bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/corn-pudding-53091421 (may not work)