CRAB AND CORN PUDDING

CRAB AND CORN PUDDING image

Provided by FANNIE MCCOY

Time 1h15m

Number Of Ingredients 15

2 Tbsp butter (1/4 stick )
1/2 c minced shallots
1/4 c roasted red peppers,minced
1/4 c minced seeded fresh poblano chilis
12 oz fresh corn kernels (about 3 cups )
1 3/4 c half and half
6 large eggs
3 Tbsp all purpose flour
1 1/2 tsp kosher salt
1 tsp sugar
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1 1/2 c (packed ) fresh dungeness crabmeat ,about 8 oz.
4 Tbsp freshly grated parmesano reggiano cheese
1/4 c flat leaf parsley, finely chopped

Steps:

1. preheat oven to 350* lightly butter eight 3/4 cup custard cups or souffle' dishes. melt butter in a heavy small skillet over med. heat. add shallots and poblano chili;saute' until chili is tender, about 3 min.
2. 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, roasted peppers and chili mixture;stir to blend (can be made 8 hrs. ahead. cover and chill.)
3. 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.
4. bake until custards are set in center and knife inserted inti center comes out clean, (about 50 min. sprinkle top with parsley flakes and serve.