Individual Corn Custards with Bacon-Potato Crust

Individual Corn Custards with Bacon-Potato Crust(Adapted from CL)

3 center-cut bacon slices
3 cups corn kernels, divided
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1 1/4 cups milk, divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/3 cup crushed baked potato chips

Preheat oven to 375

Place bacon in a large skillet and cook over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon set in a small bowl. Add 2 cups corn, onion, jalapeño, and garlic to drippings in pan. Sauté mixture for 2 minutes or until lightly browned. Remove from heat and cool slightly.

Puree remaining 1 cup corn and 1/4 cup milk in a food processor 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 lightly coated with cooking spray.

Place ramekins in a 13X9" baking dish and carefully pour hot water into the pan, coming up about 1 inch. Bake 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.