Crab and Corn Pudding

• 2 tablespoons (1/4 stick) butter
• 1/2 cup minced shallots
• 1/4 cup minced seeded fresh poblano chili
• 12 ounces frozen corn kernels (about 3 cups), thawed
• 1 3/4 cups half and half
• 6 large eggs
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper
• 1 1/2 cups (packed) fresh crabmeat (about 8 ounces)
• 4 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 350F.
2. Lightly butter eight 3/4-cup custard cups or souffle dishes.
3. Melt butter in heavy small skillet over medium heat.
4. Add shallots and poblano chili; saute until chili is tender, about 3 minutes.
5. Puree corn in processor.
6. Add half and half and next 6 ingredients.
7. Using on/off turns, process until mixture is smooth.
8. Transfer to large bowl.
9. Add crabmeat and chili mixture; stir to blend.
10. (Can be made 8 hours ahead.
11. Cover; chill.)
12. Divide custard among prepared cups.
13. Sprinkle 1/2 tablespoon cheese over each.
14. Place cups in large roasting pan.
15. Pour enough hot water into pan to come halfway up sides of cups.
16. Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes.

butter, shallots, poblano chili, corn, eggs, flour, salt, sugar, ground nutmeg, ground white pepper, fresh crabmeat, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/crab-and-corn-pudding-4364 (may not work)