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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat six 6-ounce ramekins or custard cups with cooking spray; place in a 13x9x2-inch baking pan. Set aside.
To roast the chile peppers and bell peppers, halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil. Let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop roasted peppers. Reduce oven temperature to 325°F.
In a large mixing bowl, combine eggs and cream; stir in roasted peppers, corn, cheese, breadcrumbs, chives, chili powder, salt and pepper. Stir gently until combined. Pour mixture evenly into the prepared ramekins (or custard cups). Place the baking pan on an oven rack. Pour boiling water into the pan around the ramekins (or custard cups) to a depth of 1 inch.
Bake for 30 to 35 minutes more or until a knife inserted near the centers comes out clean. If desired, top each custard with additional chili powder. Serve warm.