Corn and Cheese Custard

1-1/4 c. heavy cream
1 c. milk
1-3/4 c. grated smoked Gouda
1 c. fresh bread crumbs
3 egg yolks
1 c. fresh corn kernels (from about 2 ears)
Sea salt and pepper

Preheat oven to 300 degrees. Butter a 10.5 x 7" baking dish; set aside.

In large saucepan on medium, heat cream and milk until simmering. Reduce heat to low and stir in 1-1/2 c. cheese until melted. Add bread crumbs. Remove from heat; cool for 10 min.

Whisk in egg yolks, 3/4 c. corn, 1 t. salt, and 1/2 t. freshly ground black pepper. Pour custard into prepared dish and top with remaining 1/4 c. corn and 1/4 c. cheese. Place baking dish in large roasting pan, pour 1" hot water into pan, and bake until custard sets, about 1-1/4 hours.

Serves 6.

From Potluck Favorites (Country Living magazine), p. 36.