Accidental Double Layered Custard
From cmon68 12 years ago
- 1 hr to make
- Serves 4
I am a big fan of custard/rice pudding. I experiment a lot with this. How? Its just custard right? Well, form soy milk to half and half to heavy cream, different combos make different texture. Same with sweeteners. Read more Since I stay away from white sugar I use agave or brown rice syrup which is terrific with soy milk but not with whole milk. Anyhow here is my favorite. See less
Ingredients
- 3 beaten eggs shopping list
- 1 cup heavy cream shopping list
- 1/2 cup whole or soy milk or evaporated milk or half and half shopping list
- 1/3 cup sweetener shopping list
- 1 tsp vanilla shopping list
- 1/2 tsp cinnamon shopping list
- 1/4 tsp nutmeg shopping list
- Optional shopping list
- 1/2-1 cup cooked rice of your choice(brown makes a nice nutty flavor) shopping list
- 1/4-1/2 cup raisins shopping list
How to make it
- boil water for water bath enough to cover 9 x 13 if using dishes or 8 x 8 if using single dish(I have never put this in custard dishes only my souffle dish
- while water is boiling preheat oven to 325 degrees
- in bowl beat eggs
- add vanilla
- add liquids
- add spice
- add rice
- add raisins
- sprinkle top with more cinnamon and or nutmed
- pour boiling water in your pan for the bath
- place in oven
- fill custard dish
- put in bath
- 40 minutes or so for individuals
- 50 minutes or so for single dish
- its done when butter knife comes out clean inserted in center
- the reason its double layered is because the heavy cream rises and the lighter stuff stays underneath with the rice and raisins. Its like 2 for 1:))))
People Who Like This Dish 5
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