Egg Custard

Egg Custard
Requested by Linda C.
Recipe By : Louise
Serving Size : 6
Categories : Desserts, Eggs, Puddings
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3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
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1. Beat together egg yolks and whole egg until light.
2. Beat in sugar. Combine cream and milk, scald, and beat gradually into egg mixture. Stir in vanilla.
3. Pour into six individual custard cups. Sprinkle with freshly grated nutmeg.
4. Place in baking pan and add hot water to reach halfway up sides of cups.
5. Bake at 325 degrees for one hour or until a knife inserted into custard comes clean. Serve hot, warm, or cold.

Rice Pudding

Rice Pudding

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Requested by Marion T.
Mexican Style, Arroz con Leche

Ingredients:
1 Cup long-grain white rice
3 Cups water
1 -- 3” cinnamon stick or 1 teaspoon ground cinnamon
1 Tablespoon very fine julienne strips of lime peel or orange rind (optional)
1 Pinch of salt
4 Cups milk (part cream, part skim, part evaporated depending on your degree of richness, fat, and calories.)
1 Egg
1 Cup sugar (up to 1.5 cups for sweeter pudding)
1/3 Cup raisins
1 Teaspoon of vanilla extract

Directions:

1. Place the rice in a large saucepan with water, cinnamon, lime peel, and salt.

2. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.

3. Beat egg into milk.

4. Stir in the milk & egg mixture and sugar, stirring constantly over low heat until the mixture thickens.

5. Remove from heat and let cool for 20 minutes.

6. Transfer to bowl, platter, or individual dishes and refrigerate.

7. Garnish with grated cinnamon stick, if desired.

Note: This pudding appeared on our salad bar during Mexican Week, but it was not very popular with students. Staff enjoyed it, however.