Ingredients Jump to Instructions ↓

  1. Corn Custard

  2. 2 cups fresh or frozen while-kernel corn

  3. 1 cup evaporated skim milk

  4. 1 cup liquid egg substitute

  5. 1 recipe Basic Rice and Cheese Crust (see link)

  6. Filling

  7. 2 ounces French Baguette, sliced very thin

  8. ? teaspoon Dijon mustard

  9. 1 ounce Canadian bacon, sliced paper thin

  10. º cup grated Parmesan cheese

  11. 1 cup roasted red pepper

  12. Paprika

Instructions Jump to Ingredients ↑

  1. The custard: Preheat the oven to 350 Degrees F. In a food processor, puree the corn and 1/8 cup of the milk for 5 minutes. Strain, pressing to extract all the liquid. Mix the corn puree with the rest f the milk and the egg substitute. (The custard may be frozen at this point) Pour half of the custard into the rice crust.

  2. The Filling: Spread half the bread slices on one side with mustard and place on top of the custard in the pie crust. Add a layer of Canadian bacon and a sprinkle of Parmesan cheese. Pour on half the remaining custard, all the roasted red peppers, and the remaining bread. Top with the remaining custard and Parmesan cheese and bake for 45 minutes. Remove from the oven and let stand for about 10 minutes before slicing with a very sharp knife. Serve garnished with a sprinkle of paprika


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