Individual Corn Custards with Bacon-Potato Crust

Individual Corn Custards with Bacon-Potato Crust Recipe
Photo: Jan Smith
Crushed potato chips top this side dish. Serve with grilled pork chops or with barbecued chicken.


6 servings (serving size: 1 custard)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 375°.

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.

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.

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.

Preheat broiler.

Combine bacon and potato chips; sprinkle about 1 1/2 tablespoons bacon mixture over each custard. Broil for 1 minute or until browned.

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

Cooking Light

August 2005
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