Recipe: Custard Corn Pudding

CUSTARD CORN PUDDING

3 cups milk
3 tablespoons butter or margarine
5 eggs
2 1/4 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
1 (17 ounce) can whole-kernel corn, well drained
hot water (for baking pan)

In 1-quart saucepan over low heat, heat milk and butter or margarine until tiny bubbles form at edge and butter melts.

Meanwhile, in 2-quart casserole with wire whisk or fork, beat eggs, salt, sugar, and pepper until well mixed; stir in corn. Slowly add milk mixture to egg mixture, beating constantly with wire whisk.

Place casserole in 13x9-inch baking pan; fill pan with hot water to come halfway up side of casserole.

Bake in 325 degree F oven 1 hour or until knife inserted in center comes out clean.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping