Wednesday, November 10, 2010

Emeril's Corn and Wild Rice Pudding


  • 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


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.

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