Name: Sweet Corn Custard with Raspberries
Prep time: 25
Cook time: 52
Ingredients: 1 1/4 cups corn kernels (fresh or frozen, thawed); 2 cups Food Club heavy cream; 1/4 cup Food Club sugar; 1/4 teaspoon sea salt; 3/4 teaspoon Food Club vanilla extract; 1/4 teaspoon Food Club ground cinnamon; 1 pinch ground nutmeg; --Food Club non-stick cooking spray; 1 egg; 3 egg yolks; 1 cup raspberries

Sweet Corn Custard with Raspberries Recipe | Big Y