Rich Egg Custard

Lately I've been thinking about my friend Sue.   Sue was a nurse I worked with for many years.   She was very intelligent, very funny and a devoted friend.   Unfortunately, I lost Sue many years ago to cancer.   She lived with cancer for a long time, before it finally got her.   During the times she was receiving radiation, her throat would be so sore she could hardly eat.   However, one thing she could eat was this egg custard and I would make it for her on a regular basis.   Luckily, she liked it and really needed the high calorie count to keep her going.   So now I am posting this recipe in Sue's memory.   May her memory be eternal!

2 cups cream, heated to scalding
1/2 cup sugar (for a caramel flavor, use dark brown sugar)
pinch of salt
4 egg yolks and 1 whole egg
1 tsp. of vanilla extract

Preheat the oven to 300 degrees and have a pan of boiling water on stand-by.   Beat the egg yolks, whole egg, sugar, salt and vanilla together.   Add just a small amount of the hot cream, about 1/4 cup, beating constantly.   Continue adding small amounts of the hot cream, beating well each time, until you have about half of it beat in, then add the remaining cream and beat well.   Evenly distribute the egg and cream mixture into custard cups and place in a deep pan.  Carefully pour the boiling water around the custard cups until it comes about half way up the sides of the cups.    Carefully place the pan in the preheated oven and bake about 20-30 minutes.    Test the custard for doneness by inserting a knife in the middle of the custard and if it comes out clean it is done.  Do not overbake, it would be better to slightly underbake instead.   The custard will still be a bit "jiggly", but it will firm up as it cools.   Remove the cups from the pan of water and allow to cool on a towel or rack.   When completely cool, cover and chill in the fridge.

Options:   If you like, before placing the custard in the oven sprinkle a bit of cinnamon or nutmeg on top of the unbaked custard.

For a maple flavor, use 1/2 cup real maple syrup in place of the sugar.  I use syrup from Max Lown and think it is the best maple syrup I've ever tasted.   You can order from their website.   http://lownfamilymaplesyrup.com/

For a less rich custard, replace the cream with whole milk or half&half and omit the extra egg.   If you prefer a stiffer custard, replace the egg yolks with 2 whole eggs, using 3 eggs total.  I do not suggest using skim or 2% milk for this recipe.   As for replacing the sugar, you can use the same amount of Splenda instead.

Rice Pudding

I am a fan of creamy, old fashioned desserts.   I love tapioca pudding, vanilla custards or puddings, banana pudding with vanilla wafers and thick homemade custard, trifle, bread pudding you name it.  One that we ate a lot of when I was a kid, was rice pudding with raisins.   My dad loved it!   My mom's rice pudding was usually baked, but I preferred it cooked on top of the stove and without the raisins.     I have also discovered that for a subtle caramel flavor, to substitute dark brown sugar for white sugar.   Either way, it is some tasty stuff!

Creamy Rice Pudding

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar (for a caramel like flavor, use dark brown sugar in place of the white)

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins (optional, I leave them out)

1 tablespoon butter

1/2 teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.    In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.  You can add a sprinkle of cinnamon or nutmeg for a bit of different flavor.   Eat warm or chilled

Baked Rice Pudding

• 1 cup cooked rice
• 2 1/2 cups milk
• 3 large eggs, lightly beaten
• 3/4 cup sugar (for a caramel flavor, use dark brown sugar)
• 3/4 cup raisins (optional)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preheat oven to 325 degrees F.  Butter a 1-quart glass baking dish.  In a large bowl, beat together the eggs, milk, sugar, vanilla, salt and spices.   Stir in the rice and raisins.   Pour into the baking dish and place it in large baking pan, then pour hot water in the bottom pan about an inch deep.   Bake for about 1 1/2 hours,  or until set and lightly browned on top.   Cool before cutting into squares.   Serve warm or chilled.

To make maple flavored rice pudding, to either recipe add about 1/4 cup real maple syrup when adding the sugar and use dark brown sugar in place of the white sugar.