Baked Sweet Corn Timbale with Roasted Red Pepper
(The Riverside Inn)


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Ingredients

4 cups Fresh corn cut off the cob
8 Eggs (lightly beaten)
1/2 Medium yellow onion (diced)
2 tsp Salt
1 tsp Ground black pepper
1 cup Aged white cheddar (grated)
1 cup Bread crumbs
1 cup Heavy cream
1/4 cup Flat leaf parsley
1/2 cup Roasted red peppers (diced)
Pan spray

Instructions

Preheat Oven to 325. In heavy bottom pan saute onion for 30 seconds over high heat. Add corn and sauté for 1 additional minute. Add cream and blend with stem blender until half of the corn is pureed. Add all remaining ingredients and stir to incorporate. Spray 4oz ramekins with pan spray and coat lightly with flour. Fill ramekins to 2/3 full with corn custard and bake for about 45 minutes or until filling has risen and is firm when jiggled. Allow to cool slightly and remove from ramekin by turning upside down and tapping. Timbale can be cooled completely and re-warmed in oven later if needed. Depending on size and material of ramekin, the bake time can vary dramatically, so check timbale often during baking.
 
 
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