COMMENT:
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.

INGREDIENTS:

• 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

METHOD:
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.