Title: Wild Rice Custard
Categories: Desserts, Grains and
Yield: 1 Servings

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)

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 on Apr 07,
1998