Corn and Wild Rice Pudding

  • Yield: 1 cups


2-- eggs
1-- egg yolk
1cup heavy or whipping cream
2/3cup milk
4-- ears sweet corn, blanched and with kernels removed from cobs (about 3 cups)
1cup cooked wild rice
3-- scallions, finely chopped, or 1/3 cup finely chopped scallions
1 1/2teaspoons salt
1/2teaspoon cayenne pepper
1/8teaspoon grated fresh nutmeg
1/2tablespoon butter


  1. Preheat oven to 325 degrees. 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.
  2. 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.