Ingredients
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2 1/2
-
1/2
-
4
-
3/4
-
3/4
-
-
-
-
-
-
-
-
-
-
Directions
Summer Corn Custard, Taken from a 1999 magazine – put here for safe keeping – untried by me as yet !, Very good I made the recipe as directed using fresh frozen corn It came out with a lot of liquid in the bottom of the dish ? from using the fresh frozen corn?, Really, really good! I reduced the recipe to 2 servings and it fit perfectly in a small stoneware baker We like things a bit spicy, so the only change I made is to sprinkle some minced jalapenos on top before baking It was also nice and easy, but a pretty presentation – so perfect for guests! Thanks, katew!
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Steps
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1
Done
|
Sprinkle Corn and Red Pepper Into Greased Shallow Casserole Dish. |
|
2
Done
|
Whisk All the Other Ingredients and Pour Over Corn. |
|
3
Done
|
Bake 350 Degrees For 1 Hour Till Golden and Puffy. |
