|
Cook ears of corn & strip the kernels.
Preheat oven 350 degrees. Melt 1 Tbl. butter...brush insides of six 4-ounce ramekins.
Melt remaining butter in large skilled over medium heat. Add onions...cook until soft and translucent. Set aside.
Lightly beat eggs in bowl...stir in the half & half, milk, nutmeg, salt & pepper. Stir in corn. Divide the mixture between the prepared ramekins...top w/ onions.
Bake custards until set, about 25-30 mins. The center may appear soft but will firm up as the custard cools. allow to cool for 10 mins. before garnishing w/ chives.
|
