Light Corn Custard

Source:  Victory Garden  Cookbook
2 cups scraped corn (or canned or frozen)
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
2 tablespoons melted butter/margarine
Combine ingredients and spoon into a 1 1/2 quart baking dish.  Place in
a roasting pan; pour boiling water two-thirds up side of the baking
dish.  Bake in a preheated 350°F oven for 1 hour or until the top is
golden and a knife tests clean.  Serve immediately.

For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.