Roasted Poblano Corn Custard

Name: Roasted Poblano Corn Custard
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup 1% Low-Fat Milk; 0.25 cup All-Purpose Flour; 3 whole Eggs; 1 tbsp Fresh Chives; 16 oz Green Peas; 0.5 cup Heavy Cream; 4 whole Poblano Pepper; 1.5 tsp Salt; 1 cup Shredded Sharp Cheddar Cheese; 0.33 cup Sugar; 0.25 cup Unsalted Butter

Appetizer 🧄Side Dish 🥗 Mexican Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Roasted Poblano Corn Custard balances sweet kernels with the gentle heat and smokiness of charred chiles, all bound in a creamy, lightly puffed bake. Sharp Cheddar adds depth while butter and cream create a silky, custard-like texture. It’s a cozy side for holiday dinners or weekend gatherings alongside roasted meats or grilled mains.

Prep20 mins
Cook1 hr 15 mins
Serves8
DifficultyMedium

1

Heat the oven to 400 degrees F (200 degrees C) and arrange the poblano peppers on a baking sheet.
2

Roast the peppers in the preheated oven until they are slumped and charred, about 30 minutes.
3

Take them out of the oven and let them cool slightly.
4

Lower the oven temperature to 350 degrees F (175 degrees C).
5

Remove the stems, seeds, and charred skin from the peppers; roughly chop the flesh.
6

Grease a 1 1/2-quart baking dish.
7

In a bowl, whisk together the milk, cream, sugar, flour, melted butter, eggs, and salt.
8

Stir in the corn, Cheddar cheese, and chopped poblanos, then pour the mixture into the prepared baking dish.
9

Bake until set, slightly puffed on top, and golden at the edges, 45 minutes to 1 hour.
10

Garnish with chopped chives.