Individual Corn Custards with Bacon-Potato Crust

Ingredients

• 3 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 2 large eggs 
• 1.3 cups skim milk fat-free divided
• 2 teaspoons flour all-purpose
• 3 cups ears corn fresh divided ( 5 ears)
• 1  garlic clove minced
• 1  jalapeno minced seeded
• 0.3 cup onion finely chopped
• 1 ounce potato chips crushed
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• blender
• ramekin
• baking pan
• broiler

Directions

1. Preheat oven to 37
2. Cook bacon in a large nonstick skillet over medium heat until crisp.
3. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
4. Add 2 cups corn, onion, jalapeo, and garlic to drippings in pan; saut 2 minutes or until lightly browned.
5. Remove from heat; cool slightly.
6. Place remaining 1 cup corn and 1/4 cup milk in a blender or food processor; process until smooth.
7. Pour pureed corn mixture into a medium bowl.
8. 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.
9. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
10. Bake at 375 for 30 minutes or until a knife inserted in center of each custard comes out clean.
11. Remove pan from oven.
12. Preheat broiler.
13. Combine bacon and potato chips; sprinkle about 1 1/2 tablespoons bacon mixture over each custard. Broil for 1 minute or until browned.