Corn Custard With Herbed Mushrooms (microwave)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted butter
• 1/4 cup breadcrumbs
• 2 ears corn (shucked, reserve 8 leaves for garnish, or 1 cup frozen corn thawed)
• 3 large eggs (beaten lightly)
• 1 teaspoon cornstarch
• 3/4 cup half-and-half
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/2 cup monterey jack cheese (or muenster, grated)
• 2 tablespoons chives (reserve 12 tops for garnish)
• 1 lb mushroom (cut into 1/4 inch slices)
• 1 tablespoon parsley
• 1 teaspoon lemon juice

Recipe

• 1 split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
• 2 use breadcrumbs to coat insides of all four dishes completely.
• 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 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 in large bowl combine eggs and cornstarch with whisk until smooth.
• 6 add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
• 7 stir untill combined.
• 8 divide in custard bowls.
• 9 place bowls 1 inch apart in microwave.
• 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 let stand for 5 minutes.
• 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 to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.