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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or ovenproof dish with the unsalted butter.
If using fresh corn, cut the kernels off the cob. If using frozen corn, defrost and drain any excess water.
In a medium mixing bowl, whisk together the whole milk, heavy cream, and egg until smooth and well-combined.
Add the flour, chili powder, cumin, salt, and black pepper. Whisk again to ensure there are no lumps and the seasoning is evenly distributed.
Stir in the sweet corn kernels and shredded cheddar cheese until evenly incorporated.
Pour the mixture into the prepared ramekin, leaving a little space at the top to prevent overflow during baking.
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.
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.
Carefully remove the ramekin from the water bath and let it cool for 5 minutes before serving.
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
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
