| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; well beaten |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
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
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