Wild Rice Custard Recipe

Wild Rice Custard Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
2 cup: Half-and-half,
4: Eggs,
1/4 cup: Sugar,
1/4 tsp: Ground nutmeg,
1/8 tsp: Ground cinnamon,
1/8 tsp: Salt,
1 tsp: Vanilla,
1/2 tsp: Almond extract,
1/2 cup: Cooked wild rice,
1/4 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 1/2 cup whipping cream with 4 teaspoons
powdered sugar and 1/8 teaspoon cinnamon until soft peaks form.

Recipe by: The Best of Byerlys, vol 2

Posted to MC-Recipe Digest by Kathleen on Apr 07,
1998


Source from luhu.jp