Corn Custard With Tomatoes - cooking recipe

Ingredients

1 c. grated fresh corn
4 eggs
1 small onion, grated
1/2 tsp. salt
dash of cayenne
1 1/2 c. milk
4 medium tomatoes
flour
salt
4 Tbsp. butter
1 c. light cream

Preparation

Grate
corn
from
cobs into a bowl and measure correct amount.
Beat
eggs
vigorously
and
stir
in onion, salt and cayenne.
Heat
milk
until
a
film forms; skim and stir into corn mixture.
Pour
into 6 buttered custard cups and place in a shallow
pan containing about 1 inch of boiling water.
Bake in a preheated 325\u00b0 oven for 50 to 60 minutes or until a knife inserted in center of custard comes out clean.