Recipe by Michelle_My_Belle
from Microwave Entertaining
Top Review by SrtaMaestra
We loved the custards, and we loved the mushrooms--we just weren't so sure about the two together, so I have to give 4 stars. My husband and I would both like to have these again. I think I'd like to make the mushrooms as an appetizer, but leave them whole instead of slicing. The corn custard was amazing. I couldn't believe it came together so quickly, and came out as smooth as it did in the microwave. My husband wouldn't let me put cayenne in them. He was afraid it would get too spicy, so we just put in a couple dashes of chili powder for a milder flavor. Thanks! Made for 'Please review my Recipe" tag. Oh! A tip for cutting the corn off the cob--flip a custard cup or similar container upside down inside of a large bowl. Put the base of the corn cob on the custard cup, standing it up on end. Holding on to the top (skinny end) of the cob, carefully slice the kernels off. They fall into the bowl instead of splattering and flying all over the place! I just read this tip somewhere recently, but can't remember where, so I can't even give credit!
- 4 tablespoons unsalted butter
- 1⁄4 cup breadcrumbs
- 2 ears white corn (shucked, reserve 8 leaves for garnish, or 1 cup frozen corn thawed)
- 3 large eggs (beaten lightly)
- 1 teaspoon cornstarch
- 3⁄4 cup half-and-half
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon black pepper
- 1⁄2 cup monterey jack cheese (or muenster, grated)
- 2 tablespoons chives (reserve 12 tops for garnish)
- 1 lb mushroom (cut into 1/4 inch slices)
- 1 tablespoon parsley
- 1 teaspoon lemon juice
Directions See How It's Made
- split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
- use breadcrumbs to coat insides of all four dishes completely.
- with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).
- add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
- in large bowl combine eggs and cornstarch with whisk until smooth.
- add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
- stir untill combined.
- divide in custard bowls.
- place bowls 1 inch apart in microwave.
- cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).
- let stand for 5 minutes.
- meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
- to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.