Bakedricecustard Recipes

OLD-FASHIONED RICE CUSTARD

Steps:

• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• Add milk, sugar, vanilla and salt.
• Blend well.
• Stir in rice and raisins.
• Set casserole in pan of water.
• Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

OLD-FASHIONED RICE CUSTARD

Steps:

• In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

GRANDMA'S BAKED RICE CUSTARD

Steps:

• In a large bowl, combine eggs and sugar. Stir in the milk, ricotta cheese, rise, pineapple, evaporated milk and vanilla. Pour into a greased 13x9-in. baking dish and a greased 11x7-in. baking dish. Sprinkle with cinnamon., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

HOMEMADE BAKED EGG CUSTARD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
• Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
• Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
• Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
• Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

BAKED CUSTARD

Steps:

• Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
• In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
• Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

BAKED CUSTARD

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

BAKED RICE CUSTARD

Steps:

• Cook the rice in boiling water for 10 minutes, drain well.
• Beat the eggs, sugar, essence and milk together. Add the sultanas and rice.
• Pour into an ovenproof dish. Sprinkle with grated nutmeg.
• Stand in a baking dish containing enough hot water to come halfway up the sides of the dish. Bake at 170 °C / 325 °F / Gas 3 for 1 1/2 hours or until just set

BAKED CUSTARD

Steps:

• Preheat oven to 300°F.
• Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
• Pour into six ramekin dishes or custard cups.
• Sprinkle with nutmeg.
• In a large baking dish filled half-way up with water, place custard cups.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when inserted into middle of one of the custards.
• Refrigerate until serving time.

OLD-FASHIONED BAKED CUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

BAKED RICE CUSTARD

Steps:

• Combine eggs, sugar and salt.
• Stir in hot milk slowly.
• Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish.
• Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
• Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

BEST EVER RICE CUSTARD PUDDING

Steps:

• Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
• Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

RICE CUSTARD

Steps:

• Preheat oven to 180 degree Celsius.
• Grease a 6 cup oven proof casserole dish.
• Place rice in casserole dish.
• Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
• Sprinkle extra nutmeg on top.
• Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
• Serve warm with a dollop of thick cream.