Ingredients
4 large eggs
2-1/2 c. milk
2/3 c. heavy cream
1 Tablespoon sugar
1-1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
2-1/2 c. fresh or frozen sweet corn kernels
1/2 c. fresh white bread crumbs
1/4 c. melted butter
Preparation
Preheat oven to 350 degrees. Butter a 2 quart ovenproof dish.
Put eggs, milk, cream, sugar, salt, nutmeg and pepper into a large bowl and whisk until thoroughly combined. Stir in corn kernels.
Pour custard into buttered dish. Sprinkle breadcrumbs over the top and drizzle with melted butter.
Place dish in a water bath and bake until pudding is firm but slightly wobbly in the center and a skewer inserted comes out clean, about 45 to 50 minutes.
Remove from water bath and cool about 10 minutes before serving.
