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.

Chocolate Bread Pudding

Chocolate Bread Pudding

Submitted by Linda June Fritz

4 cups cubed day-old oatmeal bread
2 cups fat-free milk, scalded
1/4 cup sifted unsweetened cocoa
8 ozs egg substitute
3/4 cup packed brown sugar
2 tsps vanilla extract
1 tsp rum extract

Place bread crumbs in two-quart baking dish coated with cooking spray. Set
aside. In medium bowl, stir together milk and cocoa until the cocoa is
dissolved. Stir in egg substitute, brown sugar and extracts. Pour milk
mixture over bread. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or
until set. Cool on rack 10 minutes. Serve warm.

Serves 8
Exchanges: 2 starch/bread
173 Calories; 1g Fat