Recipe by WiGal
This is a Crescent Dragonwagon recipe. I have not made this yet, but I think it sounds wonderful:) I think green chiles instead of basil might be good.
Top Review by Chef Kate
This is a nice dish, but a bit bland, and the cornstarch does give the corn custard a slightly gummy mouthfeel. It also makes enough to more than fill 6 8-ounce ramekins to the brim. It bakes beautifully, and, with a bit of coaxing will invert onto a serving plate for a pretty presentation.
- 3 3⁄4 cups corn, frozen, thawed
- 3⁄4 cup skim milk
- 1⁄4 cup cornstarch
- 2 eggs
- 2 teaspoons brown sugar or 2 teaspoons honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon butter
- 1 large onion, chopped
- 1 large tomatoes, diced
- 2 -3 basil leaves, finely chopped
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Spray six 8-ounce custard cups with cooking spray.
- Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
- Heat the butter over medium-high heat in a large skillet.
- Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
- Remove from the heat. Stir in the basil.
- Divide the tomato mixture among the custard cups.
- Top with the corn mixture.
- Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
- Bake for 40 to 50 minutes, or until golden and firmed up.
- Let stand for 5 minutes, then serve.