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Author Notes: 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
Makes 24 individual custards
- butter for greasing the pans
- 2 eggs
- 1 cup milk (I used 1%)
- 1 tablespoon crème fraîche
- 1 pinch cayenne pepper, for extra kick, if a kick is desired
- 1/2 cup sifted flour
- 1/2 and up to 3/4 of a 4-oz. can diced, roasted green chiles, the larger quantity yields a spicier bite
- 1-1/2 cups good-quality grated sharp cheddar cheese, not packed
- Prepared salsa as an accompaniment , if desired
- Pre-heat oven to 375º and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups. Each cup should hold about 1/8 c. (2 T.).
- In a medium bowl, with a wire whisk, beat the eggs until foamy. Add the milk and whisk to combine. Add the crême fraîche and whisk again. Add the cayenne pepper and whisk once again. Sift the flour over and whisk in- some tiny lumps will remain.
- Scrape the batter into a measuring cup 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 and also to leave room for the chiles and cheese.
- With a teaspoon, drop a small portion of the diced chiles into each cup, dividing evenly, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Push the cheese and chiles into the batter with a small spoon so they are slightly covered with batter and a little distributed in each cup. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden, the edges nice and brown. (when things are smelling and looking good to you, take them out--you may need less time).
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best One-Bite Party Snack