Rhode Island Corn Custard -

Go to: Just Slow Cooking Recipes Home Page
Click 'Back' to go to the recipe list you were browsing.

Rhode Island Corn Custard

3 Eggs
1 11 oz. can whole-kernel corn drained
2 tb Sugar
1/4 ts Nutmeg
1/2 ts Salt
1/8 ts Pepper
1 c Milk
1 c 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

Printer friendly version here. (Just the recipe.)

Return here: Click 'Back'.