Bacon and Cheese Custards

Bacon and Cheese Custards Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.

Yield:

Serves 6 (serving size: 1 custard)
Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 142
Fat 7.1 g
Satfat 3.5 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 12 g
Carbohydrate 6.2 g
Fiber 0.4 g
Cholesterol 104 mg
Iron 0.7 mg
Sodium 342 mg
Calcium 218 mg

Ingredients

4 slices center-cut bacon
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
1/2 cup thinly sliced green onions
1 1/2 ounces (about 1/3 cup) shredded reduced-fat Swiss cheese
Cooking spray
2 cups 2% reduced-fat milk
1 ounce (about 1/4 cup) grated Parmigiano-Reggiano cheese
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
3 large eggs
2 large egg whites

Preparation

1. Preheat oven to 350°.

2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.

3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.

David Bonom,

Cooking Light

May 2012
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