Corn custard

Corn custard



  • sugar - 1 Tbsp
  • milk - 3/4 c
  • salt - 1 tsp
  • flour - 3 Tbsp
  • butter - 3 Tbsp
  • light cream - 1/2 c
  • dash of pepper - 1 item
  • cream-style corn - 1 c
  • well-beaten eggs - 3 item
  • can drained whole kernel corn - 1 oz

How to make corn custard:

Preheat oven to 350°. Lightly grease a 1 quart casserole. Melt butter in medium saucepan; remove from heat. Stir in flour, salt, pepper and sugar until smooth. Blend in cream and milk. Cook, stirring over medium heat, until mixture boils and is thickened and smooth. Stir corn into sauce until well-combined and thoroughly blend in eggs. Turn mixture into prepared casserole. Set in pan containing 2 inches of water. Bake, uncovered, 1 1/2 hours or until knife inserted in center comes out clean.

Note: For oysters and corn, add 1 (8 ounce) can oysters or fresh oysters.

Recipe categories: Egg, Side dish, Cheese.

Corn custard
Average rating: 3.8 of 5, total votes: 5
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, milk, sour cream, flour, mayonnaise
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