Curried Corn Custard

• 3 cups fresh corn kernels (or frozen corn, thawed)
• 3 large eggs, beaten
• 14 cup all-purpose flour
• 1 tablespoon light brown sugar
• 1 12 teaspoons curry powder
• 34 teaspoon salt
• 14 teaspoon fresh ground white pepper
• 4 tablespoons unsalted butter, melted
• 2 cups light cream
• 1 cup salted cracker crumb
• 14 teaspoon dried thyme
• chopped parsley, for garnish

1. Place oven rack in the middle position; preheat oven to 350; spray a 12 x 8 inch baking dish with cooking spray.
2. In a big bowl, combine the corn and eggs.
3. Stir in the flour, sugar, curry powder, salt, and pepper.
4. Add 2 tablespoons melted butter and all of the cream; mix well.
5. Pour custard into prepared dish.
6. Bake for 35 minutes.
7. Meanwhile, combine the cracker crumbs with the thyme and remaining 2 tablespoons butter.
8. Sprinkle the mixture over the custard; bake 10 minutes longer or until the custard is set and a knife comes out clean.
9. Garnish with chopped parsley; serve immediately.

fresh corn kernels, eggs, flour, light brown sugar, curry powder, salt, fresh ground white pepper, unsalted butter, light cream, salted cracker crumb, thyme, parsley

Taken from www.food.com/recipe/curried-corn-custard-250847 (may not work)