Early California Crab & Corn Pudding
2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup roasted red bell pepper, minced
1/4 cup minced seeded fresh poblano chilis
12 ounces fresh corn kernels (about 3 cups)
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh Dungeness crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesano Reggiano cheese
1/4 cup italian flat leaf parsley, finely chopped
Preheat oven to 350°F. Lightly butter eight ¾-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, roasted
peppers and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover;
chill.) Divide custard among prepared cups. Sprinkle ½ 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. Sprinkle tops with parsley flakes
and serve.
Serves 8.