Ingredients

• Butter
• 2 Eggs
• 1 cup cream
• 1 cup corn- raw, off the cob
• 1 cup butternut squash, diced
• 1/2 tablespoon garlic
• 1/2 tablespoon shallots
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)