Emeril's Corn and Wild Rice Pudding

Ingredients

• 2 eggs
• 1 egg yolk
• 1 cup heavy or whipping cream
• 2/3 cup milk
• 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
• 1 cup cooked wild rice
• 3 scallions, finely chopped or 1/3 cup finely chopped scallions
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon grated fresh nutmeg
• 1/2 tablespoon butter

Directions

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.

Serve warm.