Fresh Corn Pudding
		Yield:  4 Servings
Amount	Measure	Ingredients
2	Cups	Fresh Corn Kernels
2	Tablespoon	Parsley, minced
1	Tablespoon	All-Purpose Flour
1/2	Teaspoon	Salt
1	Pinch	Cayenne
2 to 3	grams	Freshly Grated Nutmeg
2	Large	Eggs, well beaten
1/2	Cup	Heavy Cream
1/4	Cup	Milk
1	Teaspoon	Sugar
2	Tablespoons	Butter
Preparation Preheat oven to 350°F. With the 2 tablespoons of butter, butter baking dish or ramekins. Mix corn with flour, add cayenne and nutmeg. Heat eggs, cream, milk, sugar and salt in a double boiler, stirring with a wooden spoon until nappe. Blend with corn mixture and pour in ramekins. Pour corn mixture into cups; sprinkle with chopped parsley and bake in bain marie (hot water bath) for approximately 50 minutes.