Rhode island corn custard

Yield: 4 Servings

Measure Ingredient
3 \N Eggs
1 \N 11 oz. can whole-kernel corn drained
2 tablespoons Sugar
¼ teaspoon Nutmeg
½ teaspoon Salt
⅛ teaspoon Pepper
1 cup Milk
1 cup Light cream

In mixing bowl, beat eggs well. Add corn. Stir in sugar, nutmeg, salt, pepper, milk and light cream. Mix well. Place in buttered slow cooker. Cook on high for 3-4 hours. Serves: 4 Typed in MMFormat by cjhartlin@... 01/02/98

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