Corn And Wild Rice Pudding - cooking recipe

Ingredients

2 eggs
1 egg yolk
1 cup heavy cream
2/3 cup milk
4 ears sweet corn, blanched & kernels removed from cobs, about 3 cups of corn
1 cup cooked wild rice
3 scallions, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 tablespoon butter

Preparation

Preheat oven to 325 degrees.
In an 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 an 8 x 12\" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
Serve warm.