Shape Magazine's Brown Rice, Oat and Cherry Custard

Total Time
37mins
Prep 2 mins
Cook 35 mins

This is like a rice pudding meets custard meets healthy eating! It's from the Oct. Shape Mag. I finally made it last night. It's an awesome dessert but not too sweet. I replaced the brown sugar with a recipe supplied by jackieblue (#113825) which is Splenda for the amount of brown sugar plus 1/4 that amount of sugar free maple syrup mixed together. We also topped with a dollop of Cool Whip Free. Prep time doesn't include cooking rice, if you choose to do so.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly coat 4 8 oz. custard cups with cooking spray and place in a deep roasting pan/casserole dish, leaving space around each cup for water.
  3. Spoon 1/4 of rice and oats into the bottom of each cup and sprinkle with cinnamon.
  4. In a medium bowl, beat together eggs, sugar, vanilla and milk.
  5. Gently pour over the rice and oats.
  6. Add 1/4 of dried cherries to each cup.
  7. Place pan on the middle oven rack.
  8. Pour very hot tap water into pan to about 2/3 of the way from the top of cups.
  9. Bake for 35 minutes or until a knife inserted in center of one custard comes out clean.
  10. Remove custards from water and set aside to cool to room temperature
  11. Serve warm or refrigerate for later use.
Most Helpful

4 5

I used whole milk (instead of skim,) cooked brown rice, and for sweetener I used 1 1/2 Tablespoons Splenda brown sugar mix. I also used Montmorency (tart) cherries. The tart was a nice contrast with the sweet of the custard. Very very yummy. It took a full 10 minutes longer than posted for the custard to cook, though.