Corn Poblano Custard
4 cups corn kernels
1/2 quart heavy cream
4 whole eggs
6 egg yolks
Salt and pepper to taste
1 roasted poblano pepper, diced
Preheat oven to 225 degrees.
Combine corn, heavy cream, eggs and egg yolks in
blender. Puree until smooth.
Strain through a medium sieve.
Season with salt and
pepper. Add the diced pepper.
Pour into 8 to 10 greased ramekins and bake for 25
minutes. Cool and remove from molds.
Makes 8 to 10 servings.
Approximate values per serving: 356 calories, 29 g fat, 331 mg cholesterol, 9 g
protein, 20 g carbohydrates, 2 g fiber, 57 mg sodium, 70 percent calories from