Corn Custard With Herbed Mushrooms (Microwave)

1. 1

   split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.

2. 2

   use breadcrumbs to coat insides of all four dishes completely.

3. 3

   with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).

4. 4

   add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.

5. 5

   in large bowl combine eggs and cornstarch with whisk until smooth.

6. 6

   add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.

7. 7

   stir untill combined.

8. 8

   divide in custard bowls.

9. 9

   place bowls 1 inch apart in microwave.

10. 10

    cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).

11. 11

    let stand for 5 minutes.

12. 12

    meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.

13. 13

    to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.

* Per serving · 4 servings · Values may vary.

No additional tips available.