Directions

• Step 1 Preheat oven to 375 degrees F.. Center oven rack in the center of the oven.
• Step 2 Cut corn kernels off the cobb of fresh corn. Remove as much of the corn silk as possible. (I used a brush.)
• Step 3 Cut the fresh zucchini into 1/4 inch dice. I did not peel the zucchini. The green zucchini skin was attractive in the dish. I’m thinking I may add some diced jalapeno peppers to this dish the next time I make it.
• Step 4 Toss the corn kernels and diced zucchini in the flour.
• Step 5 In a large bowl, whisk the eggs and egg yolks. Then, whisk the cream and salt into the eggs.
• Step 6 Prepare a 9-inch deep casserole by buttering it generously. Arrange the diced zucchini and corn on the bottom of the casserole, smoothing the top of the diced vegetables until they are about 1 inch deep. Pour the egg custard mixture over the vegetables.
• Step 7 Bake uncovered for about an hour. My pudding took a little longer than that. You want the top of the pudding to be firm when pressed and you want the pudding to be cooked through. When done, remove the pudding from the oven and let it sit on the counter for 10-15 minutes to allow it to further firm up. Serve warm or at room temperature.