Title: Rhode island corn custard
 Categories: Vegetables, Crockpot
      Yield: 4 Servings
 
      3    Eggs
      1    11 oz. can whole-kernel corn
           -drained
      2 tb Sugar
    1/4 ts Nutmeg
    1/2 ts Salt
    1/8 ts Pepper
      1 c  Milk
      1 c  Light cream
 
  In mixing bowl, beat eggs well.  Add corn.  Stir in sugar, nutmeg,
  salt, pepper, milk and light cream. Mix well. Place in buttered slow
  cooker. Cook on high for 3-4 hours. Serves: 4 Typed in MMFormat by
  cjhartlin@msn.com 01/02/98