Chili Corn Custard Solo
Indulge in the comfort of single-serve perfection with this Chili Corn Custard Solo, a savory spin on classic custard that’s rich, creamy, and bursting with flavor. Sweet corn kernels are paired with smoky chili powder, earthy cumin, and gooey Cheddar cheese for a dish that’s both satisfying and simple to prepare. Baked in a delicate water bath for the ultimate silky texture, this single-serving ramekin delight is perfect for one, whether you're enjoying a quiet lunch or an elegant solo dinner. Ready in under an hour, this recipe is a harmony of sweet, spicy, and cheesy goodness, offering a warm and hearty experience with every bite. Garnish with fresh herbs or sour cream for a final flourish that elevates this mini masterpiece! Perfect for small-scale cooking, this recipe shines in its simplicity and bold flavor combinations.
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Ingredients
- 0.5 cup Sweet corn kernels (fresh or frozen)
- 0.25 cup Whole milk
- 2 tablespoons Heavy cream
- 1 whole Large egg
- 0.5 teaspoon All-purpose flour
- 0.25 teaspoon Ground chili powder
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Salt
- 1 pinch Black pepper
- 2 tablespoons Cheddar cheese (shredded)
- 0.5 teaspoon Unsalted butter
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or ovenproof dish with the unsalted butter.
Step 2
If using fresh corn, cut the kernels off the cob. If using frozen corn, defrost and drain any excess water.
Step 3
In a medium mixing bowl, whisk together the whole milk, heavy cream, and egg until smooth and well-combined.
Step 4
Add the flour, chili powder, cumin, salt, and black pepper. Whisk again to ensure there are no lumps and the seasoning is evenly distributed.
Step 5
Stir in the sweet corn kernels and shredded cheddar cheese until evenly incorporated.
Step 6
Pour the mixture into the prepared ramekin, leaving a little space at the top to prevent overflow during baking.
Step 7
Place the ramekin into a larger baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekin, creating a water bath to ensure even cooking.
Step 8
Bake in the preheated oven for 30 minutes, or until the custard is set and slightly golden on top. It should still have a slight jiggle in the center when you gently shake the ramekin.
Step 9
Carefully remove the ramekin from the water bath and let it cool for 5 minutes before serving.
Step 10
Enjoy your warm and savory Chili Corn Custard Solo with a garnish of fresh herbs or a dollop of sour cream, if desired!
Nutrition Facts
| Serving size | (261.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 377.3 |
| Total Fat 24.7g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 243.7mg | 0% |
| Sodium 811.5mg | 0% |
| Total Carbohydrate 24.5g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 9.6g | |
| Protein 15.4g | 0% |
| Vitamin D 70.9IU | 0% |
| Calcium 216.1mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 474.3mg | 0% |
Source of Calories