350 g (12 oz) fresh sweetcorn kernels
3 eggs, beaten with a fork
450 ml (3/4 pt) single cream
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp sugar
1 tsp salt
pinch pepper
3 eggs, beaten with a fork
450 ml (3/4 pt) single cream
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp sugar
1 tsp salt
pinch pepper
method
1. Preheat oven to 180°C (350°F) Gas Mark 4.
2. After you cut the corn off the cob, take a knife and rub the dull edge up and down the cob to force out whatever milk is left. Scrape this into a bowl with the corn.
3. Add the remaining ingredients and stir. Pour into a 20 X 20-cm (8 X 8-in) baking tin or dish and bake at 180°C (350°F ) Gas Mark 4. Stir several times during the first half-hour of cooking, then leave it undisturbed for the last 15 minutes.
4. Cook until set, about 45-50 minutes in total.
2. After you cut the corn off the cob, take a knife and rub the dull edge up and down the cob to force out whatever milk is left. Scrape this into a bowl with the corn.
3. Add the remaining ingredients and stir. Pour into a 20 X 20-cm (8 X 8-in) baking tin or dish and bake at 180°C (350°F ) Gas Mark 4. Stir several times during the first half-hour of cooking, then leave it undisturbed for the last 15 minutes.
4. Cook until set, about 45-50 minutes in total.
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