INGREDIENTS:

1-3/4 cups heavy cream
2 cups frozen corn, thawed
1/2 cup milk
1/4 cup plus 1 Tbsp. all purpose flour
3 large egg yolks\cooked
1 large egg
1-1/4 cups vegetable stock
1 Tbsp. curry powder
3 Tbsps. parsley, chopped

DIRECTIONS:

Preheat oven to temperature 325°F. Combine 1-1/2 cup heavy cream, corn, milk, flour, egg yolks and whole egg in a blender. Mix thoroughly. Pour custard into a baking dish and place in a larger roasting pan. Add water to roasting pan to come halfway up the side of the baking dish. Bake 45-50 minutes or until custard is set. While custard is baking, combine vegetable stock and curry powder in a heavy saucepan. Boil 7-8 minutes or until reduced to 1/2 cup. Add remaining heavy cream and boil about 4-5 minutes until thickened. Pour sauce over pudding and sprinkle with parsley.

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