Bacon and Egg Savory Custard Cups

Ingredients

• 4 slices bacon
• 4 large eggs
• 100 ml heavy cream
• 60 grams grated cheddar cheese
• 1 tbsp fresh chives
• to taste salt
• to taste black pepper
• 10 grams butter

Cooking instructions

1. Prepare Bacon — Preheat oven to 180°C (350°F). Chop bacon into small pieces and cook in a skillet over medium heat until crispy. Drain on paper towels.
2. Mix Custard Base — In a bowl, whisk eggs with heavy cream, grated cheddar cheese, chopped fresh chives, salt, and black pepper until smooth.
3. Butter Ramekins — Lightly butter six small ramekins or custard cups to prevent sticking.
4. Combine and Fill — Divide cooked bacon evenly among ramekins, then pour the egg mixture over the bacon, filling about three-quarters full.
5. Bake the Custards — Place ramekins in a baking dish and pour hot water halfway up the sides of the ramekins (bain-marie). Bake for 20-25 minutes until custards are set but slightly wobbly in the center.
6. Cool and Serve — Remove ramekins from water bath and let cool slightly before serving warm as an elegant appetizer.