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