(Air date: February 16, 2016. Source: Chef John Folse.)
Prep Time: 1½ Hours
Yields: 10 Servings
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.
1½ cups egg substitute
1½ cups sugar
2 tbsps corn starch
6 (5-ounce) cans evaporated skim milk
2 tbsps vanilla extract
¼ tsp grated 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 evaporated milk and blend into the egg mixture. Once incorporated, add vanilla extract and nutmeg. Pour mixture into a 9” x 13” glass baking pan. NOTE: You may also use ceramic custard cups to create individual servings. Place filled custard cups into a baking pan with 1-inch lip. Fill baking pan with hot water until ¼-inch from top to create a water bath. 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. NOTE: You may wish to place a base of caramel in the bottom of the cups or baking pan prior to filling. To create a caramel, in a 10-inch skillet over high heat, place 1 cup granulated sugar and ¼ cup water. Carefully swirl skillet gently until sugar melts to liquid and turns golden brown. Do not stir with a spoon or whisk during cooking process.