Bacon and Cheese Custards
Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.
Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.
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!
Read MoreI 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.
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