The basis for this recipe is my friend Marie's Green Chile and Cheese Custard Soufflé. I toyed with the idea of making little individual cups in my mini-muffin tins--which though cute, don't see much action in my kitchen. I added creme fraiche for tang and a little cayenne for extra spice. Here is the tasty result. —creamtea
24 individual custards
butter for greasing the pans, or mini-muffin liners
cup milk (I used 1%)
cayenne pepper, for extra kick, if a kick is desired
1/2 to 3/4 of a
4-oz. can diced, roasted green chiles, the larger quantity yields a spicier bite
good-quality grated sharp cheddar cheese, not packed
Prepared salsa as an accompaniment , if desired
In This Recipe
Pre-heat oven to 375º and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups (or line them with fluted foil liners).
In a medium bowl, using a wire whisk or an electric hand mixer, beat the eggs until foamy. While beating, add the milk, crême fraîche and cayenne pepper to create a smooth mixture. Sift the flour over and beat in until combined- -some tiny lumps will remain.
Scrape the batter into a measuring cup with a spout and pour a little batter into each cup until about 1/3 to 1/2 full. Start with the smaller amount to make sure you get to fill all the cups, leaving room for the chiles and cheese.
With a teaspoon, drop a small portion of the diced chiles into each cup, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Press the cheese and chiles slightly into the batter with the teaspoon. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden. The edges will be nice and brown.
Remove from oven and gently remove each custard with a plastic knife or small spatula. Some of them will be a little soft, so de-pan carefully. Cool slightly on a rack to firm up--they will sink down, but that's normal. Serve hot with a small bowl of prepared salsa to spoon over, if desired.