| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 servings |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- For 6 individual (4-ounce) custard ceramic ramekins
- 3 tablespoons melted butter
- 2 eggs plus 2 yolks, beaten
- 1/4 cup sugar
- 1 1/4 cup heavy cream
- 1 1/4 cup whole milk
- 3 cups fresh corn, cut from the cob
- 1 teaspoon salt
- 1/2 teaspoon grated nutmeg
Instructions
- Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 7 g |
| Cholesterol | 142 mg |
| Sodium | 460 mg |
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 7 g |
| Cholesterol | 142 mg |
| Sodium | 460 mg |
Reviews
Instead of nutmeg I melted a little butter and put cinnamon in it and drizzled it on top for the last few minutes of cooking time. It was sooooo good.
Corn custard was a staple on our holiday dinner table when I was growing up but, unfortnately, I never got my mother’s recipe ….. this is the closest to it. I add about a cup of cornbread stuffing mix to the recipe ….. delicious!
This is a great recipe as an alternative to traditional sides. The recipe can be a savory or sweet one. I’ve modified my recipe to include fresh scallions for a savory version. I also added a corn muffin package to improve the texture of the pudding to prevent a “curdled egg” consistancy. I’ve prepared the dish 3 times already and it’s a winner everytime.
This is hands down the best corn pudding I’ve ever had! I doubled the recipe and made it in a casserole dish, it wasn’t cooking as quick as I would have liked so I also zapped in the microwave for an additional 15 minutes and stuck back into the oven until the other sides were ready. It came out perfect.
My family and friends devoured it on Thanksgiving and all of them wanted the recipe. Sure beats dull plain corn.
Thanks for this new family tradition.
My family and friends devoured it on Thanksgiving and all of them wanted the recipe. Sure beats dull plain corn.
Thanks for this new family tradition.
If you love baked custard, this is the vegetable dish for you! It’s just delicious but make sure to butter 8 ramekins, as you will have plenty for 8. Also, feel free to make this a day ahead and reheat on Thanksgiving, as nothing is lost by eating it the next day. GREAT.