- 4 large eggs
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 cups frozen corn kernels, thawed
- 1 cup chopped scallions
- 1 cup chopped red bell pepper
- calories 342
- fat 26 g
- satfat 15 g
- protein 7 g
- carbohydrate 25 g
- fiber 3 g
- cholesterol 183 mg
- sodium 590 mg
How to Make It
Preheat oven to 350°F. Mist a 9-inch square ovenproof glass baking dish with cooking spray.
In a blender, combine eggs, cream, sugar, butter, flour, baking powder and salt; blend. Add corn and blend until mixture is nearly smooth. Stir in scallions and bell pepper. Pour into dish and bake until set, with golden brown top, 45 to 50 minutes.
Remove from oven and let pudding rest for 5 to 10 minutes before serving.
This recipe also appeared in the December 2007 issue.