8 servingsPrep Time
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
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.
Calories: 245 kcal
Carbohydrates: 16.4 g
Cholesterol: 207 mg
Fat: 14.1 g
Fiber: 1.3 g
Protein: 14.8 g
Sodium: 668 mg