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Aunt Eunice Corn Custard

This is a recipe that is a must for my holiday table. Originally given to me by my Aunt Eunice (the gourmet chef of the family), I routinely change the recipe to fit my holiday meal by adding either roasted garlic, fresh chives, crispy bacon or green chilies depending on the meal I am creating.

Preheat oven to 350°F.  Butter a 2 qt. casserole dish with 2 T. softened butter.

BEAT:             

6 eggs

¼ cup sugar

1½ teaspoon salt

½ teaspoon black pepper, freshly cracked

2 tablespoons butter, melted 

STIR IN:         

2 cans (15 oz.) corn kernels, drained

1½ cups thick white sauce

WHITE SAUCE

MELT:        

3 tablespoons butter

THEN ADD:        

3 tablespoons flour

Cook for a few minutes, stirring constantly.

THEN ADD:        

1 cup milk 

Cook until thickened slightly.

STIR IN:

½ cup heavy cream 

Be sure to season to taste with salt & pepper!

Pour into your prepared pan.  Bake in water bath until done and set in the middle, approximately 45-50 minutes.