Bacon and Cheese Custards

I traded out red pepper for a hatch chili (not roasted), and added a serrano. And i used almond milk - only cause that is what i had on hand. I also didn't have swiss, so i used mozzarella. Texture was definitely custardy/flan - which i found neat, but hubby - not so much. the gotcha for me, was i just plopped the pepper/bacon/cheese mixture in the bottom - i should have spread it out, or mixed each ramekin after the egg/milk mixture was added. Definitely something fun and could be made ahead of french toast or something if doing a multi course brunch, or possibly just keep adding hot water to the tray the ramekins were sitting to keep them warm! I cooked it exactly to the 32 minutes and then 10 min sit and found it interesting! Probably more work than it's worth except for the exotic factor!

I liked this, my husband did not. I liked the idea of individual servings, and figured leftovers would be good for a quick work breakfast. The texture was creamy like a custard, although I might have over baked it a tad. The custard was a bit separated in some places. Paul didn't like the custard and I served it with cut bananas - a mistake since the sweetness and softness of the banana clashed with the custard. Anyway, depending on how it reheats, I would make this again for myself.