Baked Whole Grain Fruity Custard

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Baked Whole Grain Fruity Custard

 

2 to 3 cups cold cooked grains, such as brown rice, barley, quinoa or millet,

or a combination of grains

3 to 4 whole large eggs, lightly beaten

6 cups dairy, soy or rice milk

2 teaspoons vanilla extract, or half almond, orange or rum extract, or 2 to 3

tablespoons of flavored liquor

1/2 to 1 cup dried fruit, such as raisins, cranberries or chopped apricots

2 teaspoons cinnamon

1/3 teaspoon salt (optional)

1/2 cup chopped raw or toasted nuts or seeds (optional)

 

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.

*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. Serves 6 to 8.