Grate the zucchini by hand or in food processor using the larger holes on grater and process. Toss it with salt, let it sit for a half hour, then drain and squeeze out the water, either using your hands or putting the mass in a clean kitchen towel and twisting hard several times.

Melt the butter, add the onion, followed with corn, parsley, and cilantro. Stir together and cook over medium heat for a minute or so; then add the zucchini and wine, lower the heat, and cook covered for about 3 minutes. Remove the lid, and cook off any remaining liquid.

Taste, and season with salt, if needed.

Beat the eggs, whisk in the cream, and then add the vegetables and cheese. Season with cayenne and some of the Ancho Chili Sauce (Coyote Café) or Tabasco.

Preheat the oven to 325. Butter 1 cup capacity ramekins, or a large mold, (the smaller are far better for presentation), and coat them with the bread crumbs. Mix any extra bread crumbs into the custard; then ladle it into the ramekins, making sure there is an even distribution of vegetables. Set the ramekins in a deep pan and add enough hot water to come half way up their sides. Bake until the tops puff up and add hot water to come half way up their sides. Bake until the tops puff up and are browned, about 1 hour. Prepare the Ancho Chili Sauce while the custards are baking. Take the custards out of the oven and let them sit for a few minutes, then unmold them. Serve them top side up on a plate with the sauce spooned around or over them.

Ancho Chili Sauce

• 2 pounds tomatoes, fresh or canned
• 20 large garlic cloves, unpeeled
• 3 to 4 ancho chilies or chili negros
• 2 t. dried oregano
• Salt

When I taste for the seasoning, I’ll add a bit more of the Ancho Chili Powder as well as a bit of the New Mexico chili powder.

If possible, grill the tomatoes over a charcoal or wood fire until they are soft but the skins have not blackened. Otherwise, broil them for 5 to 8 minutes, turning them frequently, until they are soft and the skins are blistered. Puree in a blender and set them aside.

Preheat the oven to 350. Roast the garlic cloves until they are soft inside and slightly browned on the outside, about 20 minutes. Let them cool briefly; then peel. Put them in a small blender jar, and blend them with some of the tomato puree.

Roast the chilies in the oven until they puff up and are fragrant, about 3 to 5 minutes. Remove the stems, seeds, and veins, tear into pieces, then blend in a small blender jar or spice mill. Roast the oregano in a dry skillet until it is aromatic, and remove it to a dish to stop the cooking.

Heat the tomatoes; season them with the garlic puree, chili, oregano, and salt, and simmer for 15 to 20 minutes.

Makes about 3 cups.