Baked Custard-Style Rice Pudding
INGREDIENTS:
3 tb Brown sugar
3/4 ts Finely grated fresh ginger
3 lg Eggs; lightly beaten
2 1/2 c Milk
1/3 c Granulated sugar
1 ts Vanilla extract
1/4 ts Cinnamon
1/4 ts Each salt and nutmeg
3 tb Brown sugar
3/4 ts Finely grated fresh ginger
3 lg Eggs; lightly beaten
2 1/2 c Milk
1/3 c Granulated sugar
1 ts Vanilla extract
1/4 ts Cinnamon
1/4 ts Each salt and nutmeg
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins.
In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie).
Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate.
Serve warm or cover, chill and serve cold.
In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie).
Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate.
Serve warm or cover, chill and serve cold.