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

Related recipes