Corn Custard with Chorizo Recipe

Looking for an easy Corn Custard with Chorizo recipe? Learn how to make Corn Custard with Chorizo using healthy ingredients.


Submitted by alclavelle

Makes 8 servings



Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients?sweet corn, earthy mushrooms, and spicy chorizo?into one amazingly satisfying dish Read More http://www.epicurious.com/recipes/food/views/Corn-Custard-with-Chorizo-and-Mushrooms-233027#ixzz1Vnkg0wPh

Recipe Ingredients for Corn Custard with Chorizo

1 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch
3/4 pound button mushrooms, trimmed and thinly sliced
1 tablespoon jalapeño chile
1 banana pepper
4 cups corn
4 ounces cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons honey
6 large eggs
1 cup 1% milk
3/4 teaspoon salt
4 scallions, finely chopped (1 cup)
2 1/2 cups cheddar, grated

Recipe Directions for Corn Custard with Chorizo

  1. Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.

  2. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

  3. Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.

  4. Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).

  5. Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.

  6. Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

  7. Cooks' note: Custard can be baked 1 day ahead, though texture will not be as light or creamy. Cool completely, uncovered, then chill, covered. Reheat, uncovered, in a 350°F oven 20 to 25 minutes.

  8. Read More http://www.epicurious.com/recipes/food/views/Corn-Custard-with-Chorizo-and-Mushrooms-233027#ixzz1VnkaLw8h

Categories

Breakfast

Nutrition Facts
Serving Size 327.7g
Amount Per Serving
Calories
555
Calories from Fat
310
% Daily Value*
Total Fat
34.5g
53%
Saturated Fat
14.3g
72%
Trans Fat
0.0g
Cholesterol
233mg
78%
Sodium
1257mg
52%
Potassium
732mg
21%
Total Carbohydrates
30.8g
10%
Dietary Fiber
4.2g
17%
Sugars
11.2g
Protein
32.9g
Vitamin A 31% Vitamin C 75%
Calcium 23% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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