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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This delicious side dish has a taste of the Southwest from a poblano chili. Ingredients:
2 tablespoons butter |
1/2 cup shallots, minced |
1/4 cup fresh poblano chile pepper, seeded and chopped |
12 ounces frozen corn kernels, thawed |
1 3/4 cups half-and-half cream |
6 eggs |
3 tablespoons all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon white sugar |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground white pepper |
1 1/2 cups cooked crabmeat |
4 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
2. In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
3. 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.
4. 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.
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