Corn and Crab Pudding recipe

8 servings

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

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.