Poblano Custard

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Yields 6-8 Servings


4 medium Poblano chiles, roasted and cleaned
2 c. cream
1/2 c. grated Monterey Jack cheese
3 eggs, plus 3 yolks
1/2 tsp. salt
Finely chop 2 Tbs. of chiles and set aside.  Combine remaining chiles and cream in a blender and purée.  Pour into a pot and cook until it just begins to steam.  Add cheese and stir until it melts.

Preheat oven to 300° F and put a pot (or kettle…which would have saved me here) of water on to boil.  Put eggs and salt in a medium bowl and whisk until blended.  Gradually add the chile mixture to the egg mixture, whisking constantly.  Add chopped reserved chile.  Pour mixture into a 1-qt. dish or into ramekins or custard cups.

Pout the dish or ramekins in a baking pan and pour the boiling water into the pan to within ~1″ of the top of the dish/ramekins.  Bake until the mixture is not quite set- it should jiggle a bit in the middle-about 30 to 40 minutes.  Serve warm, at room temperature or cold.

Recipe from All Roads Lead To The Kitchen, 2o1o