Chef John Folse's Oeufs Aux Lait (Egg Custard) - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Oeufs Aux Lait (Egg Custard)

Prep Time: 1 and 1/2 Hours
Yields: 10 Servings

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

Iingredients:

1 and 1/2 cups egg substitute
1 and 1/2 cups sugar
2 tbsps corn starch
6 (5-ounce) cans evaporated skim milk
2 tbsps vanilla
1/4 tsp nutmeg

Method:

Preheat 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 center rack of oven and bake 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 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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