Gourmet's Thanksgiving Recipes

Magazine's Suggestions For Delicious Dishes To Grace Your Table

(CBS)  CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Serves 8
Active time: 45 min Start to finish: 1 hours 45 minutes

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients — sweet corn, earthy mushrooms, and spicy chorizo — into one amazingly satisfying dish.

Ingredients

Butter for greasing baking dish
2 tablespoons olive oil
1/2 lb Spanish chorizo (cured spiced pork sausage), casting discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 lb cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeno chile including seeds
2 (10-oz) packages frozen corn kernels, thawed (4 cups)
4 oz cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 lb Monterey Jack cheese, coarsely grated ( 2 1/2 cups)

Special equipment: 11-by-7-by-2-inch shallow baking dish (2-qt capacity)

Method:

Put over rack in middle position and preheat oven to 375 degrees F. Lightly butter baking dish.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.

Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).

Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.

Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

Cooks note: Custard can be baked 1 day ahead, though texture will not be as light or creamy. Cool completely, uncovered, then chill, covered. Reheat, uncovered, in a 350 F degree oven 20 to 25 minutes.


© Gourmet Magazine, November 2005