| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, well beaten |
| 1/2 |
c |
Sugar |
| 1/2 |
t |
Salt, optional |
| 1 |
c |
Half and half, scalded |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Lemon juice, fresh squeezed |
| 1 |
ds |
Cinnamon |
| 1 |
ds |
Nutmeg |
| 3/4 |
c |
Currants, or raisins |
| 1 1/4 |
c |
Rice, cooked/cooled |
| 1 |
|
Nutmeg, fresh grated |
INSTRUCTIONS
Preheat oven to 325 degrees F. Mix the well-beaten egg with the sugar
and salt. Add one-half of scalded half and half in a very fine stream,
stirring vigorously all the while. Mix the sour cream into the
remaining half and half, and stir into the first mixture, along with
the lemon juice. Add the rice, currants (or raisins), and nutmeg. Mix
together well. Pour the mixture into a buttered casserole, and set it
in a shallow pan. Pour hot water into the pan, so that it comes about
half-way up the side of the casserole. Grate the fresh nutmeg on top
of the custard. Bake 1 1/2 hours, or until the custard is set and
turning golden on top. Just for you, Dee...enjoy! Source: Barb Day,
original Barbara Day, Prodigy Food & Wine Board From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”