Description
This delicious side dish has a taste of the Southwest from a poblano chili.
Ingredients
- 2 tablespoons butter
- ½ cup shallots, minced
- ¼ cup fresh poblano chile pepper, seeded and chopped
- 12 ounces frozen corn kernels, thawed
- 1 ¾ cups half-and-half cream
- 6 eggs
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper
- 1 ½ cups cooked crabmeat
- 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
- In a heavy skillet over medium heat
- melt butter. Add shallots and poblano pepper; saute until pepper is tender
- about 3 minutes.
- In a blender or food processor
- puree corn. Add half-and-half
- eggs
- flour
- salt
- sugar
- nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.
- Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 8