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Corn and Wild Rice Pudding

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“Tried this Emeril recipe over the holidays. It is definitely a keeper. A delicious corn pudding.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 23 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 12 teaspoons salt
  • 12 teaspoon cayenne pepper
  • 18 teaspoon freshly grated nutmeg
  • 12 tablespoon butter

Directions

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. Serve warm.

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