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Individual Corn Custards with Bacon-Potato Crust

Photo: Jan Smith
Yield 6 servings (serving size: 1 custard)
Crushed potato chips top this side dish. Serve with grilled pork chops or with barbecued chicken.

Ingredients

  • 3 bacon slices
  • 3 cups fresh corn kernels (about 5 ears), divided
  • 1/4 cup finely chopped onion
  • 1 jalapeño 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)

Nutrition Information

  • calories 158
  • caloriesfromfat 28 %
  • fat 4.9 g
  • satfat 1.4 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 8 g
  • carbohydrate 22.9 g
  • fiber 2.6 g
  • cholesterol 76 mg
  • iron 1.2 mg
  • sodium 354 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 375°.

  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, jalapeño, and garlic to drippings in pan; sauté 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 sautéed 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 375° 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.