| 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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