INGREDIENTS

  • 3 cups fresh corn kernels (or frozen corn, thawed)
  • 3 large eggs , beaten
  • 1/4 cup all-purpose flour
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground white pepper
  • 4 tablespoons unsalted butter , melted
  • 2 cups light cream
  • 1 cup salted cracker crumbs
  • 1/4 teaspoon dried thyme
  • chopped parsley , for garnish

DIRECTIONS

  1. Place oven rack in the middle position; preheat oven to 350°; spray a 12 x 8 inch baking dish with cooking spray.
  2. In a big bowl, combine the corn and eggs.
  3. Stir in the flour, sugar, curry powder, salt, and pepper.
  4. Add 2 tablespoons melted butter and all of the cream; mix well.
  5. Pour custard into prepared dish.
  6. Bake for 35 minutes.
  7. Meanwhile, combine the cracker crumbs with the thyme and remaining 2 tablespoons butter.
  8. Sprinkle the mixture over the custard; bake 10 minutes longer or until the custard is set and a knife comes out clean.
  9. Garnish with chopped parsley; serve immediately.