Corn Poblano Custard Recipe 
Mexican Recipes from Razzle Dazzle Recipes
A variety of Mexican Recipes including Mexican Dips, Burritos, Tacos, Mexican Main Dishes Mexican Salads and Mexican Desserts...

 

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 fat.

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