Corn and Crab Pudding

2 tablespoons butter

½ cup shallots, minced

¼ cup fresh poblano chile pepper, seeded and chopped

12 ounces frozen corn kernels, thawed

1 ¾ cups half-and-half cream

6 eggs

3 tablespoons all-purpose flour

1 ½ teaspoons salt

1 teaspoon white sugar

¼ teaspoon ground nutmeg

¼ teaspoon ground white pepper

1 ½ cups cooked crabmeat

4 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes.

In a heavy skillet over medium heat, melt butter. Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes.

In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each.

Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.