Corn and Wild Rice Pudding Recipe

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Ingredients:

Serving

2 eggs
1 egg yolk
1 cup heavy cream
2/3 cup milk
4 ears sweet corn, blanched & kernels removed from cobs , about 3 cups of corn
1 cup cooked wild rice
3 scallions, finely chopped
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/8 tsp freshly grated nutmeg
1/2 tbsp butter

Directions:

Preheat oven to 325 degrees.
In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease an 8 x 12 casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.5 Kcal (664 kJ)
Calories from fat	76.45 Kcal
		% Daily Value*
Total Fat	8.49g	13%
Cholesterol	84.25mg	28%
Sodium	483.58mg	20%
Potassium	251.77mg	5%
Total Carbs	16.75g	6%
Sugars	4.63g	19%
Dietary Fiber	1.7g	7%
Protein	5.65g	11%
Vitamin C	5.1mg	9%
Iron	1.1mg	6%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	117.69 Kcal (493 kJ)
Calories from fat	56.77 Kcal
		% Daily Value*
Total Fat	6.31g	13%
Cholesterol	62.55mg	28%
Sodium	359.06mg	20%
Potassium	186.94mg	5%
Total Carbs	12.44g	6%
Sugars	3.44g	19%
Dietary Fiber	1.27g	7%
Protein	4.19g	11%
Vitamin C	3.8mg	9%
Iron	0.9mg	6%
Calcium	37.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.5

Points
4

PointsPlus

Good Points

saturated fat free

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