Corn Custard

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                            FOOD FUNNY
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Here's a good one from Shirley Hamilton in Arkansas:

Discovering too late that a watermelon spiked with vodka had
accidentally been served to a luncheon meeting of local ministers, the
restaurant's owner waited nervously for the clerics' reaction. "Quick,
man," he whispered to the waiter, "what did they say?"

"Nothing," replied the waiter. "They were all too busy slipping the
seeds into their pockets."

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                            TODAY'S RECIPE
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This dish can be served as a vegetable side dish or as an elegant first course.

Corn Custard

2 cups (500 ml) fresh or thawed frozen corn kernels
4 eggs
1 cup (250 ml) heavy cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste

Combine all the ingredients in an electric blender or food processor and
puree until the mixture is thick and smooth. Pour into an ungreased
soufflé dish or 4 to 6 individual custard cups or ramekins. Place in a
roasting pan and add enough water to come halfway up the sides of the
soufflé dish. Bake in a preheated 350F (180C) oven for 45 minutes to 1
hour, until the top is golden brown and a knife inserted in the center comes out clean.
Serves 4 to 6.
Received on Mon Mar 1 07:16:07 2010