Corn and Crab Pudding

Name: Corn and Crab Pudding
Total time: 80
Yield: 8
Ingredients: 2 tablespoons butter; 0.5 cup shallots, minced; 0.25 cup 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 teaspoon ground nutmeg; 0.25 teaspoon ground white pepper; 1.5 cups cooked crabmeat; 4 tablespoons grated Parmesan cheese

Recipe by Christine L from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

8 servings

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2 tablespoons butter
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0.5 cup shallots, minced
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0.25 cup fresh poblano chile pepper, seeded and chopped
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12 ounces frozen corn kernels, thawed
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1.75 cups half-and-half cream
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6 eggs
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3 tablespoons all-purpose flour

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1.5 teaspoons salt
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1 teaspoon white sugar
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0.25 teaspoon ground nutmeg
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0.25 teaspoon ground white pepper
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1.5 cups cooked crabmeat
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4 tablespoons grated Parmesan cheese

Instructions

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.