Individual Corn Custards With Bacon-Potato Crust

Name: Individual Corn Custards With Bacon-Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bacon slices; 3 cups fresh corn kernels (about 5 ears), divided; 1/4 cup finely chopped onion; 1 jalapeno pepper, seeded and minced; 1 garlic clove, minced; 1 1/4 cups fat-free milk, divided; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs; Cooking spray; 1/3 cup crushed baked potato chips (about 1 ounce)

Servings: persons

3 bacon slices
3 cups fresh corn kernels (about 5 ears), divided
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
1 1/4 cups fat-free milk, divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
1/3 cup crushed baked potato chips (about 1 ounce)

1
Preheat oven to 375u00b0.
2
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add 2 cups corn, onion, jalapeno, and garlic to drippings in pan; saute 2 minutes or until lightly browned. Remove from heat; cool slightly.
3
Place remaining 1 cup corn and 1/4 cup milk in a blender or food processor; process until smooth. Pour pureed corn mixture into a medium bowl. Add the sauteed corn mixture, remaining 1 cup milk, flour, salt, black pepper, and eggs, stirring with a whisk until well combined. Divide mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
4
Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 375u00b0 for 30 minutes or until a knife inserted in center of each custard comes out clean. Remove pan from oven.
5
Preheat broiler.
6
Combine bacon and potato chips; sprinkle about 1 1/2 tablespoons bacon mixture over each custard. Broil for 1 minute or until browned.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 bacon slices, 3 cups fresh corn kernels (about 5 ears), divided, 1/4 cup finely chopped onion, 1 jalapeno pepper, seeded and minced, and more.

Yes, Individual Corn Custards With Bacon-Potato Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!