Corn Custard


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You may also add basil leaves for a different flavour.
serve as a side dish at formal dos.

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Corn Custard recipe - How to make Corn Custard


Preparation Time:    Cooking Time: 1 baking time   Total Time:    
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4 cups fresh corn kernels (makai ke dane) (about 6 ears)
4 eggs
1 1/4 cups full cream milk
6 slices of white bread , cut into cubes
2 cups shredded cheddar cheese or any firm cheese
1/2 cup chopped spring onions
1/4 cup finely chopped onions (roasted lightly in an oven)
1/4 cup chopped parsley or chopped coriander (dhania)
1 tsp granuled sugar , optional
3/4 tsp salt
1/4 tsp freshly ground black pepper (kalimirch) powder

  1. In a large mixing bowl, lightly beat eggs. stir in remaining ingredients, blending thoroughly. pour into a buttered casserole; cover casserole and refrigerate for 4 hours or overnight.
  2. Uncover casserole and place the dish inside a larger baking pan.
  3. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. bake at for about 1 hours, or until set. a knife inserted into center should come out clean.

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This recipe was contributed by Foodie #384474 on 13 Sep 2007

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