Rating: 5 stars
1 Ratings
  • 1 star values: 0
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  • 5 star values: 1

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

Krista Ackerbloom Montgomery and Ann Taylor Pittman
Recipe by Cooking Light August 2005

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

158 calories; calories from fat 28%; fat 4.9g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.8g; protein 8g; carbohydrates 22.9g; fiber 2.6g; cholesterol 76mg; iron 1.2mg; sodium 354mg; calcium 67mg.
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