Corn And Crab Pudding

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.