Individual Corn Custards With Bacon-Potato Crust

• 3 bacon slices
• 3 cups fresh corn kernels (about 5 ears), divided
• 1/4 cup finely chopped onion
• 1 jalapeno 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)

1. Preheat oven to 375u0b0.
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, jalapeno, and garlic to drippings in pan; saute 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 sauteed 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 375u0b0 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.

bacon, fresh corn kernels, onion, pepper, garlic, milk, flour, salt, freshly ground black pepper, eggs, cooking spray, potato chips

Taken from www.myrecipes.com/recipe/individual-corn-custards-with-bacon-potato-crust (may not work)