Tee's Corn Pudding

Combine first 4 ingredients.

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.

Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.