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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sent to me by a friend in Mexico. Thought I would share it. I like to make the alternate version. Ingredients:
2 tbsp butter |
2 tbsp all-purpose flour |
3/4cup chicken broth |
3/4 cup half-and-half |
4 eggs beaten |
1 1/2 cups corn kernels |
1/4 cup chopped fresh chives |
1 cup shredded white sharp cheddar or smoked mozzarella |
Directions:
1. Preheat oven to 375 degrees F.
2. In a skillet melt butter over medium high heat.
3. Stir in flour to blend, then gradually stir in broth and half-and-half until smooth
4. Bring to a boil, stirring constantly, and cook until thickened.
5. Remove from heat and slowly stir about 1/3 mixture into eggs, then return mixture to sauce in a pan and stir in corn, chives, and cheese.
6. Cook over medium heat until cheese melts.
7. Spoon into 6-6oz custard cups or molds.
8. Cover with foil, set in large roasting pan, and fill with water halfway up the sides of the cups.
9. Bake 40 minutes or until knife inserted in the middle comes out clean.
10. Remove cups from pan and cool on rack 10 minutes.
11. Run sharp knife around edges to loosen and unmold onto serving plates.
12. Alternative Suggestions:
13. Replace Chives with Cilantro and Cheddar with Pepper Jack Cheese and maybe add a Jalapeno minced.
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