| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
New imports, Side dishes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Candied orange,; cut into small dice |
| 2 |
tb |
Grand Marnier |
| 1 1/4 |
c |
Milk |
| 1 |
|
Vanilla bean,; split |
| 1/2 |
c |
Arborio rice,; rinsed |
| 1 |
pn |
Salt |
| 1/4 |
c |
Plus 3 tablespoons sugar |
| 1 |
|
Egg,; beaten |
| 2 |
tb |
Heavy cream |
| 1 |
|
10 inch tart not cooked |
| 1/4 |
c |
Unsalted butter; melted |
|
|
Powdered sugar-optional garnish |
INSTRUCTIONS
Preheat oven to 400 degrees F. In a small bowl, combine the candied orange
and the liquor and set aside. In a small sauce pan combine the milk and
vanilla bean and bring to a boil. Add the rice, a pinch of salt, 1/4 cup
plus 2 tablespoons of sugar and cook over low heat for
25 minutes. Allow to cool slightly and beat in the egg, cream and
the soaked fruit, liquor and all. Pour into the prepared crust. Pour the
melted butter over the top of the filled pastry. Sprinkle the remaining
sugar over the top and bake for 30 minutes. Top each serving with powdered
sugar if desired. Serve hot or cold
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 09:22:44 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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