Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 cup corn kernels, thawed if frozen

  3. 4 eggs

  4. 3 egg yolks

  5. 3 cups whipping cream

  6. 1/8 tsp. nutmeg, freshly grated

  7. 1/4 cup Romano cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook corn kernels 2-3 minutes, until just softened. Remove from heat and set aside. Combine remaining ingredients and salt and pepper to taste in a bowl. Whisk thoroughly. Fold in corn. Divide custard between buttered individual ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. Bake 25-30 minutes until just set. Let ramekins sit in water bath until ready to serve. Serve in ramekins or unmold onto plates


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