Shape Magazine's Brown Rice, Oat and Cherry Custard |
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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This is like a rice pudding meets custard meets healthy eating! It's from the Oct. Shape Mag. I finally made it last night. It's an awesome dessert but not too sweet. I replaced the brown sugar with a recipe supplied by jackieblue (#113825) which is Splenda for the amount of brown sugar plus 1/4 that amount of sugar free maple syrup mixed together. We also topped with a dollop of Cool Whip Free. Prep time doesn't include cooking rice, if you choose to do so. Ingredients:
cooking spray |
3/4 cup uncooked instant brown rice or 3/4 cup cooked brown rice |
2 tablespoons old fashioned oats |
1/2 teaspoon ground cinnamon |
2 eggs |
3 tablespoons brown sugar |
1/2 teaspoon vanilla |
1 cup skim milk |
1/4 cup dried cherries |
Directions:
1. Preheat oven to 350.
2. Lightly coat 4 8 oz. custard cups with cooking spray and place in a deep roasting pan/casserole dish, leaving space around each cup for water.
3. Spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
4. In a medium bowl, beat together eggs, sugar, vanilla and milk.
5. Gently pour over the rice and oats.
6. Add 1/4 of dried cherries to each cup.
7. Place pan on the middle oven rack.
8. Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
9. Bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
10. Remove custards from water and set aside to cool to room temperature
11. Serve warm or refrigerate for later use.
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