Easy squash and corn pudding Recipe

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Easy squash and corn pudding

Artist:	_	Yield:	6
Categories:	Cereals, Corn, Fun & Easy, Picnic, Puddings & Custards, Quick & Easy, Squash, Vegetables	Rating:	0
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Ingredients:

		-Pam Coombes
5		Ears corn
3	slice	Bacon
3	cl	Garlic, chopped
1		Onion, chopped
1	lbs	Squash, summer yellow or
		Zucchini cut into 1/8-inch
		Thick rounds
2		Egg yolks
2		Eggs
1/2	cup	Milk
1/2	cup	Cream
		Salt
		Freshly grd black pepper
1/8	tsp	Nutmeg
1		To 2 heaping tsp finely
		Chopped fresh thyme
1	cup	Shredded Monterey Jack

Procedures:

1	Preheat oven to 375°F.
2	Shuck the corn.
3	Cut off kernels and then scrape the ears, saving all juices.
4	Meanwhile, fry the bacon.
5	Drain on paper towels, and reserve the drippings.
6	Add the garlic and onion to the drippings and saute until soft.
7	Add the squash slices and cook until soft and wilted, about 10 minutes.
8	In a large bowl, combine the yolks, the whole eggs, milk, cream, salt, pepper, nutmeg, and thyme.
9	Whisk until smooth.
10	Add the cheese and the corn squash mixture.
11	Stir until well blended.
12	Pour into a 2 ?qt. buttered casserole.
13	Set the casserole in a shallow pan and pour ?inch of boiling water into the pan.
14	Bake the casserole in the water bath for 45-50 minutes, or until the custard is set in the center.
15	Note: canned corn will do in a pinch nathalie dupree cooks for family & friends