Recipe: Corn Pudding

Corn Pudding

2 eggs
2 cups whole milk
3 tablespoons unsalted butter, melted
Pinch of cayenne
1/2 teaspoon freshly grated nutmeg
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon salt
1/4 cup sugar
2 cups fresh corn kernels, cut from the cob

Heat the oven to 350 degrees. Butter a 1 1/2 quart casserole dish. In a large bowl using a whisk, beat the eggs. Add the milk, pouring in a steady stream while whisking. Add the melted butter, cayenne, nutmeg, parsley, thyme, salt, sugar and corn. Mix to combine. Pour the mixture into the prepared dish. Place the casserole dish in a deep roasting pan, and fill with boiling water until it reaches halfway up the sides. Place in the oven and bake, until set, about for 35 to 40 minutes. Serve immediately, or let set for up to 30 minutes at room temperature