Individual Corn Custards with Bacon-Potato Crust

Name: Individual Corn Custards with Bacon-Potato Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 slices bacon slices; 0 teaspoons freshly ground black pepper; 2 larges eggs; 296 milliliters fat-free milk, divided; 2 teaspoons all-purpose flour; 710 milliliters fresh corn kernels (about 5 ears), divided; 1 garlic clove, minced; 1 jalapeño pepper, seeded and minced; 59 milliliters finely chopped onion; 28 grams 1/3 cup crushed baked potato chips (about; 1 teaspoons salt

For 95 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 183 calories, 8g of protein, and 9g of fat. Head to the store and pick up garlic clove, flour, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 37

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Oven

Cook bacon in a large nonstick skillet over medium heat until crisp.

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Bacon

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Frying Pan

Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

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Bacon

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Frying Pan

Add 2 cups corn, onion, jalapeo, and garlic to drippings in pan; saut 2 minutes or until lightly browned.

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Garlic

Onion

Corn

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Frying Pan

Remove from heat; cool slightly.

Place remaining 1 cup corn and 1/4 cup milk in a blender or food processor; process until smooth.

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Corn

Milk

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Food Processor

Blender

Pour pureed corn mixture into a medium bowl.

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Corn

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Bowl

Add the sauted 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.

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Cooking Spray