No. I do not cook like this all the time! This is for the "Veggie Boards IronChef Competition". (Read all about it here).
Saturday, November 17, 2007
Sweet And Smoky Chipotle Corn Custards
2 Tbsp. vegan margarine
3 Tbsp. silken tofu
1 Tbsp. En-R-G Egg replacer
1 whole canned chipotle pepper (1 pepper, not one whole can!! Less if you don't have a tolerance for spices.)
1/4 cup Soy Milk
1 can of creamed-style corn (yes, most are vegan)
2 tablespoons of cornstarch
1/4 tsp. salt
1 tsp. pepper
2 Tbsp organic sugar
1 sheet pie-crust dough (I used store bought, though homemade is fine!)
Pre-heat oven to 375.
Melt margarine and set aside.
Blend all other ingredients except corn in food processor. Stir in corn and 1/2 of margarine.
Cut pie pastry dough into square that will fit custard cups or ramekins (I used 1-cup size straight-sided bowls, you might want to go smaller).
Press into cup, trim top evenly (I used scissors) and brush with melted margarine. Fill almost full with custard. Tap cup on counter to help ingredients settle and top of filling smooth out.
Bake for 35 - 40 min. until custard is set and cup is browned. (Less if the cup is smaller).
If it starts to brown too much, cover them with foil. Bake until custard is set up and not "jiggly".
Remove from oven.
Let cool for 15 min or until you can handle them. Remove from pan and set on baking sheet.
Pop back in the oven for 10 minutes or so to brown crust if needed (Or yours may brown OK, I had a non-stick pan so mine was pale and anaemic... I also tied a little bit of corn husk around as a decoration and because I was afraid it would collapse.
Let stand 5 min and serve.
Makes 2 (well, sorta 2 and a 1/2, I had a little filling left over).
<-- This is the canned chipotle I used.