Advertisement
Ingredients
4 ears fresh corn, shucked
2 large eggs
¼ cup sugar
4 tablespoons unsalted butter, melted
½ teaspoon freshly grated nutmeg
½ teaspoon salt
½ teaspoon vanilla extract
1 cups milk
½ cup half-and-half
Nutritional analysis per serving (4 servings)
36 grams carbs; 140 milligrams cholesterol; 353 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 2 grams fiber; 388 milligrams sodium; 9 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Using a sharp knife, cut the surface of the kernels from the cob. Using the back edge of the knife, scrape the remaining corn from the cob. Combine all the corn, eggs, sugar, 2 ½ tablespoons butter, ¼ teaspoon nutmeg, salt, vanilla extract, milk and half-and-half in a large mixing bowl. Beat until smooth.
- Step 2
Brush the inside of a casserole with the remaining butter. Add the pudding. Sprinkle remaining nutmeg over the top. Place the casserole in a large pan of hot water. Bake until set, about 35 to 40 minutes.
Private Notes
Comments
Remains runny even after an hour of cooking.
Not the best. Runny. Took an hour to bake. Don’t make again