Needed something for breakfast, so i went with this recipe from CL
Original recipe called for red peppers, swiss cheese and 2% milk… I had a hatch chili, added a serrano for some heat, had almond milk in the fridge, and used mozzarella cheese.
Verdict: weird to have custard texture with savory flavors. Kind of exotic and tasty, but not a do again!
Bacon and Cheese Custards
1. Preheat oven to 350°.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add pepper and garlic; sauté 4 minutes. Remove from heat; stir in crumbled bacon and Mozarella cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. (spread the mixture across the bottom)
3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
Below is what they looked like just as i put them in the oven
Here is what they looked like, all cooked