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Baked Caramel Rice Custard

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  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)

In large saucepan, over medium heat, heat milk just to a boil; sprinkle in cereal.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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 mg4.6%

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

Baked Caramel Rice Custard Recipe