Subject: Morrison's Cafeteria Egg Custard Recipe
Date: 1/16/2020, 1:07 PM
I worked for Morrison's Cafeteria for five years in Mobile, Jackson, MS, and NO LA during
the 60's and early 70's.,mostly in the stock room. I measured and weighed ingredients for
all of their recipes according to their recipe bible. Although I did not photocopy any of
their recipes, I do remember the recipes for the dishes that I liked best, especially their
egg custard. I reduced the ingredients down from their 20-pie mix to a one-pie home recipe,
Egg Custard Recipe
8 large egg yolks (6oz)
4 oz. sugar (1/2 cup)
Pinch of salt
1 tsp vanilla extract
1 lb. whole milk (2 cups)
3 oz. oleo (3 pats)
1 Deep dish pie shell, with fork-tine punches in bottom
Preheat oven to 425 degrees.
Combine eggs, sugar, salt and vanilla. Mix well.
In sauce pan, combine milk and oleo; heat over medium until bubbles start to form on top.
Do not boil. remove from heat.
While briskly whipping egg mixture, slowly pour milk mixture, stirring constantly.
Pour mixture into pie shell.
Bake for 28 minutes. Oleo will create a brown top layer. Center will appear jiggly.
Allow to cool for 30 minutes on a wire rack before cutting.
Serves 6 - 8.
Calories per 1/8 pie: 274 g; Fat 16.3 g; Cholesterol 123mg.
I hope there are others who remember this dish, and will seek it out on your website.