Chicken Corn Pudding
- Yield servings
- 2 cups seasoned rotisserie cooked chicken, chopped
- 1 can cream style corn
- 8 ounces cream cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 whole eggs
- 6 -- egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 3 ounces grated parmesan cheese
- 2 tablespoons very finely chopped chicken
- 1/8 teaspoon cayenne pepper
- pinch of nutmeg
- 32 -- corn kernels
Divide chicken between 8 greased 12-ounce ramekins or souffle dishes. Set aside.
In a saucepan, combine corn and cream cheese, heating until cheese is melted. Add cream and milk and bring to a boil. Set aside.
In a bowl, whisk eggs, egg yolks, sugar, salt, white pepper, cayenne pepper and nutmeg. Mix a small amount of hot cream mixture with the egg mixture to temper. Add all of egg mixture to hot cream. Pour over chicken in ramekins. Place ramekins in a hot water bath and bake at 300 degrees for 40 minutes, until mostly set in center. Allow to cool 15 minutes to set.
Combine parmesan cheese with finely chopped chicken, cayenne and nutmeg. On two silicone-mat-lined cookie sheets, make 8 equal mounds of cheese, spreading them into circles the same diameter as the ramekins. Bake at 300 degrees about 5-7 minutes, until golden brown. Remove from oven. Carefully remove from silicone.
Serve custard ramekins with the disk of cheese on top. Garnish with corn kernels.