Dessert

Rice and Raison Egg Custard is for Dessert.

Rice and Raison Egg Custard takes 20 minutes to prepare.

Rice and Raison Egg Custard takes 50 minutes to cook.

Rice and Raison Egg Custard makes 8 servings.

The ingredients for Rice and Raison Egg Custard are:

4 Lg Eggs
1/2 C Sugar
1/8 tsp Salt
2 tsp Vanilla
1 1/5 C Canned milk
1 C Darigold Creamy fat free milk
1/4 tsp Nutmeg
1 C Rice
1 C Raisons

Here is how you make Rice and Raison Egg Custard:

Preheat oven to 350 degrees.Beat eggs slightly in a medium glass bowl.Add sugar, salt, vanilla and nutmeg to the eggs and mix.In a sauce pan cook the milk over medium-high heat stirring constantly with a whisk -- until the milk is scalded (hot).Slowly drizzle the hot milk into the egg mixture stirring with the whisk.Set the bowl in a cake pan, and fill the bottom of the cake pan with at least an inch of hot water.Put in the oven and bake for 40 - 50 minutes, until a butter knife poked in the center comes out clean.Remove from oven and set the glass bowl on a wire rack to cool.Eat warm or refrigerate first and serve cold.Left overs must be refrigerated.Serving Size: Makes 8 - 3/4 C servingsNumber of Servings: 8Recipe submitted by SparkPeople user AJDONOVAN.

The nutritional information for Rice and Raison Egg Custard is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.2

• Total Fat: 3.7 g
• Cholesterol: 13.7 mg
• Sodium: 100.1 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 1.1 g
• Protein: 7.3 g