Wild rice custard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Half-and-half |
| 4 | Eggs | |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Almond extract |
| ½ | cup | Cooked wild rice |
| ¼ | cup | Golden raisins |
| Cinnamon Whipped Cream; (below) | ||
Directions
This tempting and unusual variation of old-fashioned baked custard has a superb spicy flavor with a hint of almond.
Heat oven to 325. Scald half-and-half. Meanwhile, beat eggs and sugar until frothy. Stir in half-and-half and remaining ingredients except Cinnamon Whipped Cream. Divide mixture evenly among 6 (6-ounce) custard cups.
Arrange custard cups in 9 x 13-inch baking pan. Place on oven rack; add very hot water to within 1-inch of top of custard cups. Bake until knife inserted near center comes out clean (30 to 40 minutes). Remove custard cups from pan; cool on wire rack 30 minutes. Serve warm or refrigerate, uncovered, until cool; cover.
To Serve: Top each custard with a dollop of Cinnamon Whipped Cream. 6 servings.
Cinnamon Whipped Cream: Beat ½ cup whipping cream with 4 teaspoons powdered sugar and ⅛ teaspoon cinnamon until soft peaks form.
Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 07, 1998