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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

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