Published
August 1, 2002
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Corn Custard
4 Eggs, separated
2 cups Half-and-half or Nondairy creamer
3/4 cup Cracker crumbs
1/2 teaspoon Nutmeg
1 tablespoon Sugar
Method
Cut slightly into the kernels of about 8 ears of corn, then cut them from the cob, or pulse frozen Corn a couple of times in the food processor.
Do not puree the Corn.
Mix with the Egg Yolks, Half and Half, Cracker Crumbs, Nutmeg, and Sugar.
Beat the Egg whites until they are stiff, but not dry, and fold into the corn mixture. If you are in a hurry, you may just mix in the eggs, and omit beating the whites separately.
Pour into a greased and floured 8 or 9-inch square glass baking dish, and bake at 300 degrees for about and hour, or until set.
Serve.
Excerpts from It's Not Just Chicken Soup.
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