2 cups frozen corn kernels, thawed
2 teaspoons chopped fresh dill, or 1 tsp dried
3 large eggs
1 teaspoon salt
1 cup heavy cream

preheat oven to 350 degrees. place the corn kernels in a lightly greased shallow baking dish and sprinkle dill on top. place eggs in a small bowl. with a whisk, beat about 10 strokes. add salt and cream and beat to incorporate. pour custard over corn and dill and stir to combine. place the baking dish with the corn mixture in a larger dish. pour enough boiling water into larger dish so that water comes about halfway up the sides of the smaller dish. place the dishes on the middle rack of the oven. bake for 35-40 minutes, or until a knife inserted 1 1/2″ in from edge of dish comes out clean. the center will set after the pudding is removed from the oven.

serves 4