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| | Pam Coombes |
| 5 | Ears corn |
| 3 Scheibe | bacon |
| 30 Milliliter | Garlic chopped |
| 1 | Onion chopped |
| 1 x ca. 450 g | Squash, summer yellow or |
| | Zucchini cut into 1/8-inch |
| | Thick rounds |
| 2 | egg yolks |
| 2 | eggs |
| 1/2 Tasse | milk |
| 1/2 Tasse | cream |
| | salt |
| | Freshly grd black pepper |
| 1/8 Teelöffel | nutmeg |
| 1 | To 2 heaping tsp finely |
| | thyme fresh, chopped |
| 1 Tasse | Monterey Jack shredded |
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Preheat oven to 375F. Shuck the corn. Cut off kernels and then scrape the ears, saving all juices. Meanwhile, fry the bacon. Drain on paper towels, and reserve the drippings. Add the garlic and onion to the drippings and saute until soft. Add the squash slices and cook until soft and wilted, about 10 minutes. In a large bowl, combine the yolks, the whole eggs, milk, cream, salt, pepper, nutmeg, and thyme. Whisk until smooth. Add the cheese and the corn squash mixture.
Stir until well blended. Pour into a 2 1/2 qt.
buttered casserole. Set the casserole in a shallow pan and pour 1/2-inch of boiling water into the pan. Bake the casserole in the water bath for 45-50 minutes, or until the custard is set in the center. Note: Canned corn will do in a pinch Nathalie Dupree Cooks for Family & Friends
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