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. Today, the health benefits of whole grains are clearly documented. Here is an easy recipe that offers a uniquely delicious way of adding grains to your diet.
- 2 to 3 cups cold cooked grains, such as brown rice, barley, quinoa or millet, or a combination of grains Add to list
- 4 large eggs, lightly beaten Add to list
- 1/3 cup honey or maple syrup (optional) Add to list
- 6 cups milk Add to list
- 2 teaspoons vanilla Add to list
- 2 teaspoons cinnamon Add to list
- 1/3 teaspoon salt (optional) Add to list
- 3/4 cup dried fruit Add to list
- Chopped nuts or seeds (optional, for garnishing) Add to list
Preheat oven to 350º F. Lightly grease a shallow 2 1/2 quart casserole pan. Gently spread the cooked grains in the casserole dish.
In a large mixing bowl, whisk eggs, optional sweetener, milk, vanilla, cinnamon and salt. Fold in dried fruit and slowly pour custard on top of grains.
Place pan in a larger pan and fill the larger pan halfway up the sides of the dish with hot tap water. Bake until set, about one hour.
Allow to cool for at least 30 minutes, and serve warm, or chill overnight in the fridge and serve cold. If you like, garnish with chopped nuts or a sprinkle of sunflower seeds or pine nuts.
If you prefer, use soy or rice milk in place of cow's milk. Because these products are generally sweeter than dairy, you may want to reduce the optional sweetener.
Recipe by, former PCC Nutrition Education Manager
Source: Sound Consumer October 2005