Grandma Clark's Corn Custard |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a very light and fluffy custard my mother-in-law made when my kid's Dad was little. I have been making this since 1986. If I skip a Holiday dinner I hear about it for a long time. I bake this in a very large, tall sided, square corningware dish. A five liter is the perfect size. This is put in a lasagna pan with water put around it to create a water bath. It will puff up - so make sure you have enough room in your dish. Ingredients:
2 loaves egg bread, crusts removed |
1/2 cup butter, softened |
5 cups sharp cheddar cheese, shredded |
2 (15 1/4 ounce) cans corn, drained |
2 (7 ounce) cans green chilies, diced |
6 eggs |
3 3/4 cups whole milk |
1 teaspoon salt |
Directions:
1. Grease a large, tall sided 5 liter Corningware dish. Place trimmed and buttered bread in the bottom making layers from edge to edge. It should fill the dish 1/2 way. Cut to fit any holes. (I usually have exra bread. We feed the birds with the crusts.).
2. Mix corn, chilies and 4 cups cheese together and put on top of the bread.
3. Mix the eggs, milk and salt in large blender.
4. Pour egg mixture slowly over the corn mixture. Use a knife to poke down into the bread so the egg gets to the bottom.
5. Sprinkle rest of cheese on top. Cover and put in refrigerator for at least 4 hours to let the bread get good and soaked.
6. Take out of the oven at least 1/2 hour before baking to take the chill off the custard.
7. Place the dish in a large roasting or lasagna pan and pour water around the outside of the custard dish. You are making a water bath in the oven. This is important for custards. Bake at 325 for at least an hour. Keep checking after an hour by putting a knife in the center. It should not be soupy.
8. Enjoy!
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