GREEN CHILE CRUSTED CHIPOTLE FLAN

These precious little quiche-like flans make a delicious and attractive side dish for any dinner. The double chile kick from the green chile crust and the chipotle flavoring the corn custard makes them super yummy! .

Yield: 4, 3-ounce servings

9 large green chiles

1 tablespoon sweet (unsalted) butter

1 cup milk

6 ounces or ¾ cup cream style canned corn

1 to ½ teaspoons chipotle powder

1 egg

½ teaspoon salt

1. Parch and peel the whole green chiles.

2. Butter individual baking dishes, using about a teaspoon of the butter. (You can use coffee cups if you do not have individual flan dishes.) Preheat the oven to 350ºF. Place the peeled chiles on the inside of each cup overlapping the chile over the cup as crust.

3. Heat the remaining butter with the milk in a heavy saucepan only until the butter melts. Then place all the ingredients in a blender or food processor and process until well blended. Pour into individual baking dishes.

4.Place the baking dishes in a large baking pan that is covered with a small towel or cloth, then place in the preheated oven. Using a pitcher or large measuring cup, pour water into the baking pan to about the 1-inch level. Bake in the oven for 30 minutes, checking for doneness by inserting a sharp knife. If it comes out clean, the custards are done. They should be lightly browned. If not done, continue until they are of the desired brownness. If desired, allow to cool at least 30 minutes before running a sharp knife around each and inverting them onto warm dinner plates, or serve them in the baking dish.

Reprinted with permission from Jane Butel’s Fiesta for Four Season published by Clearlight Publishing, 1998.

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