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1/4 tsp. five-spice seasoning..
Preheat oven to 375 degrees. Whisk together all ingredients until well blended. Pour into custard cups or souffle dishes. Place in baking pan that has been filled one-third with hot water. Bake for 45 minutes or until knife comes out clean from the center. Remove from oven and cool on rack. Sprinkle tops of custards with one to two teaspoons of granulated sugar, depending on the size of the dish. Brown under a broiler or use a propane torch (Ms. Morf s preferred method). Serves 8 to 10.
.. Five-spice seasoning is usually used in the preparation of Oriental food, and may be found in that section of the grocery store.
This favorite recipe comes from J.D. Hartman of High on the Hog in Sperryville:
J.D.’s Creole Corn
4 strips bacon or ham slices
2 tbsp. bacon drippings or oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 medium size fresh tomatoes, peeled, seeded and chopped, or one 8 oz. can tomatoes and juice, chopped
2 cups fresh or drained canned corn
Salt to taste
Hot sauce or ground cayenne pepper to taste
In large heavy saucepan, fry bacon until crisp, then remove from pan. In the drippings, saute onion and bell pepper over medium high heat until onions are translucent. Add tomatoes and stir. Cover and simmer for 15 minutes. Add the corn, salt and hot sauce or cayenne. Crumble the bacon and add to mixture. Mix well and heat thoroughly.
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