Corn Custard

2 c Evaporated milk
1 1/2 tb Butter or margarine
2 Eggs, slightly beaten
2 ts Sugar
1 1/2 ts Salt
1/4 ts Pepper
2 c Corn

In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, heat evaporated milk, uncovered, in Microwave Oven 2 1/2 minutes or until scalded. Add butter and stir until butter has melted. Stir in eggs, sugar, salt and pepper. Stir to blend well. Stir in corn. Heat, uncovered, in Microwave Oven 14 minutes. Set aside 5 minutes to finish cooking.

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