Recipe of the Week


Prep Time: 1½ Hours
Yields: 10 Servings

This is a simple but g
reat recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat.

1½ cups egg substitute
1½ cups sugar
2 tbsps corn starch
6 (5-ounce) cans evaporated skim milk
2 tbsps vanilla
¼ tsp nutmeg

Preheat oven to 350°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 evavporated 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 center rack of oven and bake 25 minutes. Reduce oven temperature to 325°F and bake an additional 30 minutes or until custard is golden brown on top. Remove from oven and allow to cool thoroughly before serving.

Nutritional Facts (per serving):
Calories:                       240
Total Fat:                      1g
Saturated Fat:               0g
% Calories from Fat:      6
Cholesterol:                   3mg
Sodium:                        178mg
Carbohydrates:              43g
Dietary Fiber:                0g
Protein:                         12g



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