I was a little skeptical at first I'll have to admit. Custard sounded so limiting. Custard tart. Baked custard. Creme caramel.
But a little more legwork and, well, more and more recipes came out of the
I ended up whipping up a baked rice custard which was quick, easy and very comforting. For a little more interest I flavoured this with pandan and coconut which worked well.
The custard was delicately wobbly but quite rich and eggy. The rice sank to the bottom creating a stodgy base which contrasted with the light custard.
I used plain long grain rice but I think pudding (short grain) rice would probably make this stickier. And I think using palm sugar would help enhance the Thai nuances of the coconut and pandan.
Coconut pandan baked rice custard
3 eggs, well-beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
2/3 cup cooked rice
1/2 tsp pandan essence
1/2 tsp coconut essence (or substitute 1/2 cup coconut milk and reduce plain milk accordingly)
1 tablespoon butter, cut into small squares
cinnamon for sprinkling
Mix eggs, sugar and salt until well-combined.
Stir in hot milk slowly, gradually incorporating.
Add rice and essences and mix well.
Pour mixture into baking dish.
Sprinkle cinnamon on top and dot with cut squares of butter.
Place dish into a deeper pan (to make a waterbath) and place into a 150C oven.
With the dish in the oven, pour boiling water into the outer pan to create a bain marie (it should be about 1/3 to 1/2 the way up the baking dish height).
Bake at 150C for about 60-90 minutes taking care not to overcook (the middle should be set but slightly wobbly).
Check out the full wrap-up of eggy entries by Elise from Simply Recipes.
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9/16/2005 11:09:00 pm