Corn and Wild Rice Pudding

    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 tsp salt
    1/2 tsp cayenne pepper
    1/8 tsp grated fresh nutmeg
    1/2 tbsp butter

Preheat oven to 325°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 7x11 or 8x12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minute, or until custard is set and golden brown on the top. Serve warm.

6 - 8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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