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Baked Caramel Rice Custard Recipe
|Skim milk||3 Cup (48 tbs)|
|Hot cereal||1⁄2 Cup (8 tbs), uncooked (Cream Of Rice Brand)|
|99% real egg product||1 Cup (16 tbs) (Egg Beaters Brand)|
|Sugar||1 Cup (16 tbs), divided|
|Vanilla extract||1 Teaspoon|
|Prepared whipped topping||1⁄2 Cup (8 tbs) (Optional)|
Serving size: Complete recipe
Calories 1571 Calories from Fat 67
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 13.9 mg
Sodium 850.9 mg35.5%
Total Carbohydrates 316 g105.3%
Dietary Fiber 1.7 g6.7%
Sugars 243.1 g
Protein 59 g117%
Vitamin A 64.4% Vitamin C 11.6%
Calcium 95.5% Iron 45.2%
*Based on a 2000 Calorie diet
Cook for 1 minute, stirring constantly.
Slowly add egg product, 1/3 cup sugar and vanilla, stirring constantly.
Cook over low heat for 4 to 5 minutes until mixture begins to thicken.
In small saucepan, over medium-high heat, heat remaining 2/3 cup sugar until melted and golden brown.
Quickly pour melted sugar into 1 1/2 quart baking dish, tilting to coat dish; pour in milk mixture.
Place baking dish in large shallow pan filled to a 1-inch depth with hot water.
Bake at 325°F for 60 to 70 minutes or until knife inserted in center comes out clean.
Cool at least 15 minutes; unmold onto serving plate.