Corn Pudding Custard

2 ½ cups heavy cream

2 teaspoons salt

1 teaspoon pepper

¼ cup butter

3 eggs, beaten

3 tablespoons white sugar

3 cups corn

Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.

Microwave on high for 20 minutes. Let stand 10 minutes to thicken.