Ingredients

4 eggs
2 1/2 cups milk
2/3 cup heavy cream
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
2 1/2 cups corn
1/2 cup fresh white bread crumbs
3 tablespoons unsalted butter

Directions

Preheat oven to 350 degrees. Butter a 2-quart casserole; put the eggs, milk, cream, sugar, salt, nutmeg and pepper in large bowl and whisk until thoroughly combined. Stir in corn.

Pour the custard into the buttered dish. Sprinkle with bread crumbs; drizzle with melted butter. Place the dish into a water bath and bake until pudding is firm but still slightly wobbly in the center, about 60 minutes. Remove from the water bath; cool for a few minutes before serving. Makes 8 servings.