Baked Custard Rice Pudding

Ingredients:

2 Eggs

6 T Sugar

1 1/2 C Milk

1/2 C Heavy cream

1 t Vanilla extract

3/4 t Cinnamon

1 1/2 C Cooked, cooled rice

Raisins, optional

Directions:

Preheat oven to 350 degrees. 

Grease a standard-sized glass loaf pan. 

In a large mixing bowl, beat together the eggs and sugar. Continue beating while slowly pouring in the milk and cream. Add vanilla and cinnamon and mix well. 

Stir in rice (and raisins). 

Pour mixture into loaf pan. 

Place loaf pan inside a larger oven safe pan, like a roasting pan. Add enough water to roasting pan to reach halfway up the side of the loaf pan. 

Bake for 30 minutes. Stir gently. Bake for another 30 minutes or until set. 

Serve warm or chilled. 

* Adapted from http://tastesbetterfromscratch.com/2016/01/baked-custard-style-rice-pudding-2.html

Gluten Free Custard Cake

Ingredients:

1/4 C Melted butter, slightly cooled

4 Eggs

3/4 C Sugar

2 C Whole Milk

2 t Vanilla extract

1/2 C Gluten-Free All-Purpose or Baking Flour

Pinch Salt

Cinnamon

Directions:

Preheat oven to 350 degrees. 

Grease or butter an 8x8-inch casserole dish. 

Combine all ingredients in blender and blend for 30 seconds. 

Pour into prepared pan. 

Sprinkle with cinnamon. 

Bake for 45 minutes or until set. 

Remove from oven and allow to cool. Serve warm or after chilling. 

* Adapted from http://www.hoteatsandcoolreads.com/2012/06/magic-crust-custard-pie-recipe.html

Apple Custard Oven Pancake

Ingredients:

3 Medium apples

4 T Sugar, divided

1 t Cinnamon

1/2 t Ginger

1/3 C Butter

1/3 C Brown sugar

3/4 C Flour

1/2 t Salt

1/4 t Nutmeg

1 C Milk

1/2 t Vanilla

5 Large eggs

Directions:

Preheat oven to 400 degrees. 

Peel, core, and chop apples into 1-inch pieces. Set aside. 

In a small bowl, mix 3 T sugar with cinnamon and ginger. Set aside. 

Cut butter into chunks and place in a large pie plate or 8x8-inch baking dish. 

Place the dish in the oven for 3-4 minutes or until butter is melted. Remove from oven. 

Sprinkle brown sugar over the melted butter and arrange apple chunks evenly over brown sugar. Sprinkle cinnamon-sugar mixture over the apples. Return to oven for 7-9 minutes or until sugar and apples begin to caramelize. 

Meanwhile, in a medium bowl, whisk flour, remaining 1 T sugar, salt, and nutmeg together. 

Gradually add milk, stirring constantly until smooth. 

Beat in vanilla. Beat in eggs one at a time. Continue beating for 2 minutes or until foamy. 

Let batter rest 5 minutes. 

Pour batter over apples and bake for about 25-30 more minutes or until center is set. 

Let cool for 10 minutes before serving. Serve topped with powdered sugar and/or maple syrup. 

*Adapted from http://www.justapinch.com/recipes/dessert/cake/baked-custard-pancake.html

Apple Walnut Tart with Maple Custard

Ingredients:

For the Walnut Crust: 

2½ C Walnut pieces
4 T Unsalted butter, melted 
2 T Granulated sugar 
1 Egg white 
¼ t Kosher salt

For the Custard: 

¼ C Cornstarch 
¼ t Kosher salt 
1 C Heavy cream 
½ C Milk 
½ C Pure maple syrup 
2 t Vanilla extract 
4 Eggs

Rose Topping: 

2 Apples (We used Pacific Rose), quartered, cored, and thinly sliced (keep in lemon water until ready to use) 
Juice of 1 lemon 
¼ C Apricot jam, warmed (optional)

Directions:  

Make the Crust:

Preheat the oven to 400 degrees. 

In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs. 

Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork. 

Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. 

Bake for 15 minutes.

Make the Custard: 

In a medium pot, whisk the cornstarch and salt together. 

Slowly pour in the cream, milk, maple syrup, and vanilla, whisking, to avoid lumps. 

Place the pot over medium heat, and bring to a bare simmer. Turn the heat down to low. 

Crack the eggs into a small bowl, and ladle about a half cup of the hot cream mixture over the eggs, whisking to combine. Repeat with more hot cream, until the eggs are warmed. 

Pour the egg mixture into the pot with the remaining cream mixture, whisking vigorously. 

Continue to cook, whisking, until the mixture is hot and thickened (it should coat the back of a spoon). 

Pour the mixture through a fine-mesh strainer, into a heat-safe vessel, and press cling wrap over the surface so that a skin will not form. Refrigerate until cooled.

Assemble the Tart: 

Spread the maple custard in the walnut tart shell. 

Warm the apple slices in the microwave until pliable. 

Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern. 

Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional). 

Yield: 10 Servings

* Adapted from http://hipfoodiemom.com/2013/10/30/guest-post-apple-walnut-tart-with-maple-custard-from-baking-a-moment/

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Chocolate Chia Seed Pudding

Ingredients:

2 T Chia seeds
1/2 C Almond milk
2 T Maple syrup
1 T Cocoa powder
1/2 t Vanilla

Directions:

Mix all the ingredients together. It may take a little time to incorporate the cocoa, but eventually it will.

After everything is mixed, cover and leave on your counter for 20 minutes before enjoying. Or you can leave it in the fridge overnight and enjoy the next day. The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day. Top with fresh fruit or eat plain.

* Adapted from http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/