Baked Rice Custard with Brandy Sauce

Baked Rice Custard with Brandy Sauce Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Baked Rice Custard with Brandy Sauce is a delightful dessert that combines the comforting texture of creamy rice pudding with the rich, indulgent flavor of brandy-infused sauce. This recipe is perfect for those who appreciate the classic taste of custard but are looking for something a little different. The combination of simple ingredients and straightforward preparation makes this dish a favorite among home cooks looking for a dessert that impresses without requiring professional pastry skills.

History

The origins of rice custard can be traced back to Europe, where rice was often used in desserts due to its creamy texture when cooked with milk. The addition of eggs to thicken the mixture is a technique borrowed from traditional custard recipes. Brandy, a popular spirit for cooking and baking, was likely introduced to the recipe to add depth and warmth, making the dish suitable for special occasions. Over time, this dessert has evolved, with various cultures adding their own twist to the classic recipe.

Ingredients

3 cups of cooked medium grain rice
0.33 cup plus 3 tbsp of sugar, divided
0.25 tsp of salt, divided
3 cups of milk, divided
5 eggs, divided
1 tsp of vanilla extract
1 tbsp of brandy

How to prepare

Spread the rice in a greased shallow 2 qt (1.89 liter) baking dish.
In a blender, combine 0.33 cup of sugar, 0.13 tsp of salt, 2 cups of milk, 3 eggs, and vanilla. Pour the mixture over the rice.
Bake at 350°F (177°C) for 40 to 50 minutes, or until a knife inserted near the center comes out clean and the top is lightly browned.
In the top of a double boiler, blend the remaining 3 tbsp of sugar, remaining 0.13 tsp of salt, and remaining 2 eggs. Add the remaining 1 cup of milk.
Cook, stirring, for 10 to 12 minutes or until slightly thickened. Stir in the brandy.
Spoon the sauce over the custard.

Variations

For a twist on the classic recipe, consider adding raisins or dried cranberries to the rice mixture before baking. You can also replace brandy with rum or bourbon for a different flavor profile.

Cooking Tips & Tricks

For the best texture, use medium-grain rice as it provides the perfect balance between creaminess and chewiness. Ensure the rice is well-cooked before adding it to the custard mixture to avoid any hardness in the final dish. When baking, place the dish in the middle rack of the oven to ensure even cooking. To prevent the eggs in the sauce from curdling, cook them over a double boiler and constantly stir until the mixture thickens.

Serving Suggestions

Serve the custard warm or chilled, depending on your preference. For an extra touch of elegance, garnish with a sprinkle of cinnamon or nutmeg, or add a dollop of whipped cream on top.

Cooking Techniques

The key techniques in this recipe include baking the custard to achieve a delicate, creamy texture and cooking the sauce over a double boiler to prevent the eggs from scrambling.

Ingredient Substitutions

For a dairy-free version, substitute almond or coconut milk for regular milk. If you prefer not to use alcohol, replace the brandy with a teaspoon of brandy extract mixed with water.

Make Ahead Tips

The custard can be prepared a day in advance and stored in the refrigerator. Simply reheat in the oven or microwave before serving. The sauce is best made just before serving to ensure the best texture and flavor.

Presentation Ideas

For an attractive presentation, serve the custard in individual ramekins topped with the brandy sauce. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

This dessert pairs beautifully with a cup of strong coffee or tea. For a wine pairing, choose a sweet dessert wine such as Moscato or a fortified wine like Port.

Storage and Reheating Instructions

Store leftover custard covered in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F (177°C) oven until warmed through. The sauce may need to be thinned with a little milk if it thickens too much upon cooling.

Nutrition Information

Calories per serving

A single serving of Baked Rice Custard with Brandy Sauce contains approximately 300 calories. The calories are primarily derived from the carbohydrates and fats in the recipe.

Carbohydrates

A serving of Baked Rice Custard with Brandy Sauce contains approximately 45 grams of carbohydrates. The majority of these carbs come from the rice and sugar, providing energy. For those monitoring their carb intake, consider reducing the sugar or using a sugar substitute.

Fats

This dessert contains about 10 grams of fat per serving, with the primary sources being the eggs and milk. Using low-fat milk can reduce the fat content without significantly affecting the taste or texture of the custard.

Proteins

Each serving of this custard provides around 8 grams of protein, mainly from the eggs and milk. This makes the dessert not only a treat for your taste buds but also a good source of essential amino acids.

Vitamins and minerals

The eggs and milk in the recipe are excellent sources of vitamins D and B12, as well as calcium and phosphorus. These nutrients are essential for bone health, energy metabolism, and maintaining the immune system.

Alergens

This recipe contains common allergens such as eggs and milk. Those with allergies to these ingredients should avoid this dessert or find suitable substitutions.

Summary

Baked Rice Custard with Brandy Sauce is a moderately high-calorie dessert with a good balance of carbohydrates, proteins, and fats. It also provides essential vitamins and minerals, making it a nutritious option for a sweet treat.

Summary

Baked Rice Custard with Brandy Sauce is a timeless dessert that offers a comforting and indulgent end to any meal. With its creamy texture, rich flavor, and simple preparation, it's sure to become a favorite in your dessert repertoire. Whether served at a casual family dinner or a formal gathering, this custard is a delightful treat that appeals to a wide range of tastes.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Baked Rice Custard with Brandy Sauce. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the sea. Martha was a wonderful cook, and she always had a new recipe up her sleeve to share with me. On that particular day, she had just whipped up a batch of this delectable dessert, and as soon as I took my first bite, I knew I had to learn how to make it myself.

Martha had learned the recipe from her own grandmother, who had passed it down through generations. She explained to me that the key to making the perfect Baked Rice Custard was to use the freshest ingredients and to let the custard bake slowly in the oven until it was perfectly set. As for the Brandy Sauce, Martha revealed that it was her own little touch to the recipe, adding a touch of sophistication and warmth to the dish.

I watched intently as Martha showed me how to prepare the custard, carefully measuring out the rice, milk, sugar, and eggs. She then poured the mixture into a baking dish and placed it in the oven, where it would slowly cook to perfection. As the custard baked, Martha began preparing the Brandy Sauce, mixing together butter, sugar, cream, and a generous splash of brandy until it formed a silky smooth sauce.

The smell of the custard and brandy sauce filled Martha's kitchen, and I could hardly wait to taste the finished dessert. When the custard was finally ready, Martha pulled it out of the oven and allowed it to cool slightly before serving it with a generous drizzle of the warm Brandy Sauce. The combination of the creamy custard and the rich sauce was simply divine, and I knew that I had found a new favorite dessert.

After that day, I made it my mission to perfect the recipe for Baked Rice Custard with Brandy Sauce. I practiced making the custard over and over again, adjusting the ingredients and cooking times until it was just right. I also experimented with different variations of the Brandy Sauce, adding a touch of cinnamon or nutmeg for a little extra flavor.

Over the years, I shared the recipe with friends and family, who all raved about the delicious dessert. I even entered it into a local cooking competition, where it won first prize and earned me a spot in the town's annual bake-off. I was thrilled to see my hard work pay off and to share my love of cooking with others.

To this day, whenever I make Baked Rice Custard with Brandy Sauce, I think back to that sunny day at Martha's cottage and the moment I discovered this wonderful recipe. It brings back memories of laughter, friendship, and the joy of creating something delicious from scratch. And I know that wherever Martha is now, she would be proud to see how far I've come in mastering this beautiful dessert.