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Photo: Jan Smith Photo by: Photo: Jan Smith

Individual Corn Custards with Bacon-Potato Crust

Crushed potato chips top this side dish. Serve with grilled pork chops or with barbecued chicken.

Cooking Light AUGUST 2005

  • Yield: 6 servings (serving size: 1 custard)

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 28%
  • Fat: 4.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 8g
  • Carbohydrate: 22.9g
  • Fiber: 2.6g
  • Cholesterol: 76mg
  • Iron: 1.2mg
  • Sodium: 354mg
  • Calcium: 67mg
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Individual Corn Custards with Bacon-Potato Crust recipe

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