Ingredients

• 2 tablespoons butter
• 0.5 cups shallots , minced
• 0.25 cups fresh poblano chile pepper , seeded and chopped
• 12 ounces frozen corn kernels , thawed
• 1.75 cups half-and-half cream
• 6 eggs
• 3 tablespoons all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoon white sugar
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground white pepper
• 1.5 cups cooked crabmeat
• 4 tablespoons grated Parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.
2. 2 In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.
3. 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. 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.

Nutrition per serving