Curried Corn Custard

Name: Curried Corn Custard
Ingredients: 3 cups fresh corn kernels (or frozen corn, thawed); 3 large eggs, beaten; 14 cup all-purpose flour; 1 tablespoon light brown sugar; 1 12 teaspoons curry powder; 34 teaspoon salt; 14 teaspoon fresh ground white pepper; 4 tablespoons unsalted butter, melted; 2 cups light cream; 1 cup salted cracker crumb; 14 teaspoon dried thyme; chopped parsley, for garnish

12 ingredients

9 steps

Ingredients

3 cups fresh corn kernels (or frozen corn, thawed)
3 large eggs, beaten
14 cup all-purpose flour
1 tablespoon light brown sugar
1 12 teaspoons curry powder
34 teaspoon salt
14 teaspoon fresh ground white pepper
4 tablespoons unsalted butter, melted
2 cups light cream
1 cup salted cracker crumb
14 teaspoon dried thyme
chopped parsley, for garnish

Directions

1

Place oven rack in the middle position; preheat oven to 350; spray a 12 x 8 inch baking dish with cooking spray.
2

In a big bowl, combine the corn and eggs.
3

Stir in the flour, sugar, curry powder, salt, and pepper.
4

Add 2 tablespoons melted butter and all of the cream; mix well.
5

Pour custard into prepared dish.
6

Bake for 35 minutes.
7

Meanwhile, combine the cracker crumbs with the thyme and remaining 2 tablespoons butter.
8

Sprinkle the mixture over the custard; bake 10 minutes longer or until the custard is set and a knife comes out clean.
9

Garnish with chopped parsley; serve immediately.