Rhode Island Corn Custard Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs,
1: 11 oz. can whole-kernel corn drained,
2 tbsp: Sugar,
1/4 tsp: Nutmeg,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1 cup: Milk,
1 cup: Light cream,
Directions:
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@msn.com 01/02/98
Source from luhu.jp
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@msn.com 01/02/98
Source from luhu.jp