Corn Custard Pudding

Corn Custard Pudding

Metric Ingredient Imperial 3 eggs 3 375 ml corn kernels 1 1/2 cup 250 ml light cream 1 cup 250 ml swiss cheese, shredded 1 cup 125 ml green onion, chopped 1/2 cup 50 ml sweet red oeooer, chopped 1/4 cup 50 ml all purpose flour 1/4 cup 5 ml salt 1/4 tsp 1 ml pepper 1/4 tsp 125 ml dry bread crumbs 1/2 cup 25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs.  Stir in corn, cream, cheese, onion and red pepper.  Whisk in flour, salt and pepper.  Pour into lightly greased 6 cup (1.5 L) casserole dish. In a small bowl; toss bread crumbs with butter.  Sprinkle over corn mixture. Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish.  Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean. Serves 4

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.