Oeufs Aux Lait Is Something Old That Is So Good!

It is a simple but great recipe, and I am happy to share it with you.

    Oeufs Aux Lait (Egg Custard) – (Something Old)
PREP TIME: 1 1/2 Hours
SERVES: 10
     
    COMMENT:
As children, we often had Sunday dinner at Grandmother’s house. It was so impressive because she never had less than seven courses. One was always her wonderful baked custard. She made it from scratch and always served it from a baking pan rather than custard cups. When I asked her for the recipe, she said that she had learned it from her mother, who had learned it from her mother, and so on, but that she would be happy to share it with me. However, it wasn’t quite that simple. In fact, I had to watch my grandmother and mother prepare the dish many times to really determine the measurements. It is a simple but great recipe and I am happy to share it with you. Cherie Zeringue – Shreiver, LA.

INGREDIENTS:

  • 6 eggs
  • 1 1/2 cups sugar
  • 3 (5-ounce) cans evaporated milk
  • 2 cups whole milk
  • 2 tbsps vanilla
  • 1/8 tsp nutmeg

METHOD:
Preheat oven to 350 degrees F. In a large mixing bowl, whip eggs and sugar until pale yellow and ribbony. Add evaporated and whole milk while continuing to blend. Once eggs and milk are thoroughly 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. You may wish to cook the custard in individual custard cups or with caramel sauce for additional flavor.

Oeufs Aux Lait (Egg Custard) – (Something New)
PREP TIME: 1 1/2 Hours
SERVES: 10

INGREDIENTS:

  • 1 1/2 cups egg substitute
  • 1 1/2 cups sugar
  • 2 tbsps corn starch
  • 6 (5-ounce) cans evaporated skim milk
  • 2 tbsps vanilla
  • 1/8 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 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 ten individual custard cups. The cups 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.