Baked Whole Grain Fruity Custard
Serves: 6 to 8
For centuries, whole grains — from quinoa and rice, to millet and barley — have sustained people throughout the world as a basic staple. Today, the health benefits of whole grains are clearly documented. In fact, new USDA dietary guidelines suggest eating three servings a day. Here is an easy-to-make recipe that offers a uniquely delicious way of adding grains to your everyday diet.
Ingredients
Preparation
NotesIngredients
- 2 to 3 cups cold cooked grains, such as brown rice, barley, quinoa or millet, or a combination of grains Add to list
- 3 to 4 whole large eggs, lightly beaten Add to list
- 6 cups dairy, soy or rice milk* Add to list
- 2 teaspoons vanilla extract, or half almond, orange or rum extract, or 2 to 3 tablespoons of flavored liquor Add to list
- 1/2 to 1 cup dried fruit, such as raisins, cranberries or chopped apricots Add to list
- 2 teaspoons cinnamon Add to list
- 1/3 teaspoon salt (optional) Add to list
- 1/2 cup chopped raw or toasted nuts or seeds (optional) Add to list
Preparation
Grease a shallow casserole pan or individual ramekins and layer bottom with cooked grains. In a large mixing bowl, whisk eggs, milk, vanilla, cinnamon, salt and optional sweetener (see note below). Fold in dried fruit and pour into pan or ramekins. Place pan or ramekins in a larger pan and fill half way up the sides of the dish with hot tap water. Bake until set at 350º F for an hour for a shallow casserole pan or 45 minutes for individual ramekins.
Serve warm, about 30 minutes after removed from the oven, or chilled. For a garnish, top with low-fat yogurt, and a sprinkling of chopped raw or toasted nuts.
Notes
*Note: For a sweeter custard, substitute 1 or 2 cups apple juice or cider for 1 or 2 cups of the milk. Or, add up to 1/2 cup natural sweetener such as barley malt, rice syrup, sorghum, molasses or maple syrup.
Recipe by , former PCC Nutrition Education Manager
Source: Sound Consumer October 2005
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