CRAB AND CORN PUDDING

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Crab and Corn Pudding image

Categories     Cheese     Egg     Side     Bake     Thanksgiving     Crab     Corn     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup minced seeded fresh poblano chili
12 ounces frozen corn kernels (about 3 cups), thawed
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes.
  • Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.)
  • Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups.
  • Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.

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