i made this recipe differently i used a very small bit of freash granny smith apples about 3 tea spoons for flavor

I'd make this somewhat differently. Most important of all, though, is that this is a custard. Custards often curdle or separate. The reason is that people fail to realize that a custard - of any kind, stovetop, oven or otherwise - should NEVER reach the boiling point. Unless you have very precise temp control on the oven, you shouldn't use it. Custard cooked in a moist atmosphere turns out best, which is why the "bain marie" or water bath, is often specified. Still, if that water reaches the boiling point, so might your custard. Therefore, the best, and most certain way to cook a custard is in a steamer. Butter the pan generously first, then fill with the mixture. Seal the pan with foil securely. Then steam it. Be sure the water at the bottom never gets hotter than making tiny bubbles around the edges. It will probably take more time than baking. If need be, take out the pan and shake it gently; if it sloshes at ALL, it isn't done. If it doesn't, remove the foil and insert a clean knife about 1" from the outer edge of the pan. If it comes out clean, it's done, even if the center is still a bit jiggly. It'll finish cooking with the residual heat. This recipe apparently is for a sweet custard. As a side dish, I'd use only about 2 Tbs of sugar. I'd want more custard, so I'd double the milk and add another 2 eggs. In addition, to enrich it, I'd add 1/2 c of heavy cream. But I would not add more flour. 4 Tbs is more than many similar recipes call for. It probably will be fine, but more won't be needed. It is the egg, not the flour, which you want to have make the custard slightly firm. I'd leave out any S&P and reserve it for the table. But truly fine corn custard has a pinch of nutmeg in it - thoroughly blended into the mixture before cooking it. I'm sure this recipe, followed exactly, will be delicious. But I think my way, which makes it more custard-y, is even better! A truly fine custard will have no bubbles in it. That starts with the way you mix the ingredients in the first place. Beat the eggs lightly, to blend, not to incorporate any air. You could also mix everything except the corn, and strain it, then gently blend in the corn. Bubbles are more a problem if they occur in the cooking process. So remember this LAW OF CUSTARDS - never allow it to boil, or even begin to bubble, no matter what the recipe is, or what manner of cooking is specified. A custard requires very gentle heating, just enough heat, and just long enough, to set the eggs in your mixture. An average custard should have at least one egg for each cup of liquid - more, if other ingredients add liquid to the mixture, or if you want a firmer custard. When in doubt, add another egg. That will give you a firmer custard. But that is better than a custard you wanted to set, but which didn't. I wouldn't add crumbs on top, because they won't brown in a steamer, and browning them after it's set could toughen the custard. What I might do, though, is to drizzle some melted butter over the mixture, once it had begun to solidify. Or after it's done entirely. Because of the buttered pan, you MIGHT be able to turn it upside down onto a serving plate - but no promises! Depends on the firmness of the custard and whether any of it adhered to the bottom in spite of the butter.

I love corn; sometimes even have boiled corn with pepper and lime. Tastes great. Another favorite corn pudding recipe would be Chipotle Corn Pudding served in Pumpkins. I have made it a few times but some of my friends didnt quite like it much. I love it though, will share it soon.