Egg custard, like flan and bread pudding, is considered a premier
Creole dessert. Eggs and milk were plentiful in early New Orleans
due to the large German settlements surrounding the city, therefore
it was just natural that custard-based desserts evolved out of the
Cajun and Creole kitchens.
- 1 1/2 cups egg substitute
- 1 cup sugar
- 2 tbsps corn starch
- 6 (5-ounce) cans evaporated skim milk
- 2 tbsps vanilla
- 1/8 tsp nutmeg
Pre-heat oven to 350 degrees F. In a large mixing bowl, combine
sugar and corn starch and blend well. Add egg substitute and, using
a wire whisk, whip until pale yellow and ribbony. Add evaporated
milk and blend into the egg mixture. Once incorporated, add vanilla
and nutmeg. Pour the mixture into a 9" x 13" baking pan.
Place on the center rack of the oven and bake for 25 minutes. Reduce
oven temperature to 325 degrees F and bake an additional 30 minutes
or until custard is golden brown on top. Remove from oven and allow
to cool thoroughly. I find that it is best to cook the custard in
10 individual custard cups. The cup should then be placed into a
baking pan with 1-inch of water surrounding the cups. This cooking
process gives the custard a creamier flavor.