Individual Corn Custards with
Bacon-Potato Crust

Yield: 6 servings (serving size: 1 custard)
Source: Cooking Light Magazine - August 2005
CL Comments: Crushed potato chips top this side dish. Serve with grilled pork chops or with barbecued chicken.
Amy's Comments: As a good southern girl who has eaten my share of corn puddings, this one rates right up there. The jalapeno added just the right smoky flavor to the dish (not spicy) and the corn was not too sweet because of the bacon. Perfect compliment of flavors and quite filling! Will repeat!

INGREDIENTS:

3 bacon slices
3 cups fresh corn kernels (about 5 ears), divided
1/4 cup finely chopped onion
1 jalapeñ pepper, seeded and minced
1 garlic clove, minced
1 1/4 cups fat-free milk, divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
1/3 cup crushed baked potato chips (about 1 ounce)

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat broiler.
  6. Combine bacon and potato chips; sprinkle about 1 1/2 tablespoons bacon mixture over each custard. Broil for 1 minute or until browned.

NUTRITIONAL INFO:

Healthy Units: 3 per serving
CALORIES 158(28% from fat); FAT 4.9g (sat 1.4g,mono 1.5g,poly 0.8g); PROTEIN 8g; CHOLESTEROL 76mg; CALCIUM 67mg; SODIUM 354mg; FIBER 2.6g; IRON 1.2mg; CARBOHYDRATE 22.9g

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