| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts, Grains and | 1 | Servings | |
INGREDIENTS
| 2 | c | Half-and-half |
| 4 | Eggs | |
| 1/4 | c | Sugar |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1/2 | c | Cooked wild rice |
| 1/4 | c | Golden raisins |
| Cinnamon Whipped Cream; (below) |
INSTRUCTIONS
This tempting and unusual variation of old-fashioned baked custard has a superb spicy flavor with a hint of almond. Heat oven to 325. Scald half-and-half. Meanwhile, beat eggs and sugar until frothy. Stir in half-and-half and remaining ingredients except Cinnamon Whipped Cream. Divide mixture evenly among 6 (6-ounce) custard cups. Arrange custard cups in 9 x 13-inch baking pan. Place on oven rack; add very hot water to within 1-inch of top of custard cups. Bake until knife inserted near center comes out clean (30 to 40 minutes). Remove custard cups from pan; cool on wire rack 30 minutes. Serve warm or refrigerate, uncovered, until cool; cover. To Serve: Top each custard with a dollop of Cinnamon Whipped Cream. 6 servings. Cinnamon Whipped Cream: Beat 1/2 cup whipping cream with 4 teaspoons powdered sugar and 1/8 teaspoon cinnamon until soft peaks form. Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07, 1998
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