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    Corn and Wild Rice Pudding


    Source of Recipe


    Recipe courtesy Emeril Lagasse, 2000

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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