Baked Caramel Rice Custard
|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.