Individual Corn Custards with 'Bacon'-Potato Crust

I almost hate to admit this, but I'm on a vegan bacon kick. Even though I know this is the last product in the world to feel guilty about, I still can't help but think its cheating! Oh well, because these little custards are delicious.

Coat a large skillet with cooking spray and heat over medium heat. Add 3 strips of vegan bacon (such as Smart Bacon). Cook for about 2 minutes on each side until crisp; crumble and set aside.

To the skillet, add 2 cups fresh corn kernels, 1/4 cup chopped onion, one seeded and finely minced jalapeno and one minced garlic clove. Saute 2 minutes. Remove from heat and let cool slightly.

Place a final cup of fresh corn kernels (you'll have needed about 5 ears total for the recipe) in a food processor or blender, along with 1/4 cup plain soy milk (such as Silk). Process until smooth and pour into a large bowl.

Add the sauteed corn mixture, one more cup plain soy milk, 2 teaspoons all-purpose flour, 1/4 tsp. salt, 1/4 tsp. black pepper and the equivalent of 2 eggs using the egg replacer of your choice (such as Ener-G). Stir to combine.

Divide evenly among 6 (6-oz) ramekins. Place the ramekins in a 13x9 inch glass baking dish, and fill the dish with an inch of hot water. Cook at 375 degrees for 30 minutes; a knife inserted into the center of each custard should come out clean.

Mix your pre-made vegan bacon crumbles with 1/3 cup crushed baked potato chips (try the organic variety from Michael Seasons' brand: www.seasonssnacks.com). Sprinkle about a tablespoon and a half of the topping mixture over each custard. Return them to the oven at an increased temp of 'Broil' and broil for one minute until the tops begin to brown.

Each custard is 160 calories.

Cost:
vegan bacon $2.50
corn $3.98
jalapeno pepper $0.12
baked potato chips $2.50