| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Desserts |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Cut-up stewed Ca. dried figs |
| 1 |
tb |
Hot water |
| 1 |
tb |
Instant coffee |
| 2 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 2/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Cooked rice |
| 1 |
ts |
Vanilla |
| 1 |
c |
Heavy cream; whipped, sweetened, and vanilla-flavored |
INSTRUCTIONS
With scissors, snip off stems of stewed figs. Cut figs into small pieces.
Combine hot water and instant coffee. Add to milk. Beat eggs lightly
with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently
into buttered pudding dish. Bake in moderate oven (350 F.) for about 30
minutes or until almost "set". Serve warm, with whipped cream, and
garnish with a whole fig. Serves 5 or 6 generously.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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