Savory Corn Custard

Savory Corn Custard

1 tablespoon olive oil
1/4 lb lean ham, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup diced sun-dried tomatoes
2 green onions, thinly sliced
1 cup corn kernels, drained if canned,thawed if frozen
1/3 cup swiss cheese, grated
2 large eggs
3/4 cup heavy cream (or milk)
3/4 cup milk
1/4 teaspoon kosher salt

Heat oven to 350^F.
Spray four 5oz. custard cups with cooking spray.
Place cups in a 9 x 9 inch baking pan.
In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
Saute over medium heat until vegetables are tender but not brown.
Stir in the corn and divide among the custarad cups.
Top each with some of the cheese.
In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
Pour over the vegetables in the cups.
Place the baking pan on the oven rack in the middle of the oven.
Pour enough hot water into the pan to come halfway up the sides of the cups.
Bake about 40 minutes or until a knife inserted in the center comes out clean.