Corn Custard With Herbed Mushrooms Microwave

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From microwave entertaining

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Steps

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Split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.

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Use breadcrumbs to coat insides of all four dishes completely.

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With a serrated knife , cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup.

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Add 1 tbsp of butter , cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.

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In large bowl combine eggs and cornstarch with whisk until smooth.

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Add half and half , sugar , salt , cayenne , pepper , cheese , 1 tbsp chives and the corn butter mixture.

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Stir untill combined.

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Divide in custard bowls.

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Place bowls 1 inch apart in microwave.

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Cook , uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean.

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Let stand for 5 minutes.

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Meanwhile place ramaining 2 tbsp of butter , chives , mushrooms , parsley , and lemon juice in a 2 qt microwaveable casserole dish and cook , uncovered on high for 2-4 minutes , stirring after .

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Ingredients

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unsalted butter, breadcrumbs, white corn, eggs, cornstarch, half-and-half, sugar, salt, cayenne pepper, black pepper, monterey jack cheese, chives, mushroom, parsley, lemon juice