Corn And Crab Pudding

Name: Corn And Crab Pudding
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

13 ingredients

4 steps

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.