| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 1/4 |
c |
Milk |
| 1/2 |
c |
Orzo; (rice-shaped pasta) |
| 2 |
lg |
Egg yolks |
| 1 |
lg |
Egg |
| 6 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Golden raisins |
| 1 1/2 |
ts |
Vanilla extract |
|
|
Generous pinch of ground nutmeg |
INSTRUCTIONS
Preheat oven to 350 F. Combine milk and orzo in heavy medium saucepan.
Bring to simmer, stirring constantly. Reduce heat to medium-low and cook
uncovered until orzo is tender, stirring mixture occasionally and scraping
bottom of pan, about 15 minutes.
Whisk egg yolks, whole egg, sugar and salt in medium bowl to blend.
Gradually whisk in hot milk and orzo mixture. Add raisins. Return mixture
to same saucepan. Stir over medium-low heat until mixture thickens and just
begins to bubble, about 3 minutes. Stir in vanilla and nutmeg. Divide
pudding among four 3/4-cup custard cups. Place custard cups in 8x8-inch
baking pan. Add enough hot water to pan to come halfway up sides of cups.
Bake until puddings are set, about 15 minutes. Remove from pan. Serve warm,
or cover and chill up to 1 day.
Serves 4.
Bon Appetit November 1994
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