Egg Custard Adaptation Question

[Guest guest]

Does anyone know how to adapt the cheesecake (maybe) into something more like an old timey egg custard pie without the crust?

Also, there used to be this stuff called chow-chow that came on the po-boys here (Antone's). It's not sweet, not acidic and all red. It's in big diced red bell peppers maybe? Just wondering if Marilyn or someone in Texas has an idea of what it's made with.

Thanks,

Debbie 38 crohns