Summer Corn Pudding

• 6 ears fresh corn
• 3 eggs, beaten
• 1 cup heavy cream
• 1/3 cup milk
• 1 teaspoon salt
• 1 Tablespoon sugar
• freshly grated nutmeg

Preheat oven to 350 degrees. Cut the corn from the cob and scrape the cobs well to extract the milk. You should have two cups of corn. In a large bowl, mix the eggs, cream and milk. Add salt, sugar and corn and mix well. Pour mixture into a buttered SHALLOW casserole or heat-proof glass baking dish. Place in a shallow pan of warm water and bake until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with nutmeg and serve. Yield: 6 servings.