Bacon and Cheese Custards

4 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: 1 custard)
By David Bonom
May 2012
RECIPE BY Cooking Light

Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches.

Ingredients

  • 4 slices center-cut bacon
  • 1/3 cup finely chopped red bell pepper
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced green onions
  • 1 1/2 ounces (about 1/3 cup) shredded reduced-fat Swiss cheese
  • Cooking spray
  • 2 cups 2% reduced-fat milk
  • 1 ounce (about 1/4 cup) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 3 large eggs
  • 2 large egg whites

Nutritional Information

  • Calories 142
  • Fat 7.1g
  • Satfat 3.5g
  • Monofat 1.7g
  • Polyfat 0.5g
  • Protein 12g
  • Carbohydrate 6.2g
  • Fiber 0.4g
  • Cholesterol 104mg
  • Iron 0.7mg
  • Sodium 342mg
  • Calcium 218mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.

Step 3

Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.

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Ratings & Reviews

nwilker's Review

Catwoman
November 09, 2014
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!

koriander's Review

nwilker
July 21, 2013
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.

Catwoman's Review

koriander
May 28, 2012
N/A
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