Across this country, there are soufflé dishes in many a kitchen cabinet gathering dust. And there aren’t too many people using them to make soufflés largely because soufflés are so prone to failure. So, how can we put our soufflé dishes to use with more reliable recipes? Some ideas include the inexpensive but deliriously delicious baked custard with orange-flower simple syrup. Another tasty comfort dessert that’s also low on the glycemic level is chilled rice pudding with stewed apples. So today let’s make rice pudding or baked custard.
Baked Custard with Orange Flower Simple Syrup
Ingredients for Custard1 ¾ cups half and half2 cups milk or water6 eggs2/3 cup cane sugar1 tablespoon vanilla extractA pinch of saltA few drops of lemon extractIngredients for Orange Flower Simple Syrup 1 cup water1 cup cane sugar1 tablespoon orange flower water (or steep lavender or other flavoring in your syrup) DirectionsPreheat oven to 320F.To make the baked custard: In a medium-sized bowl beat eggs, sugar, vanilla and lemon extract together until smooth. Pour into soufflé dish. Set dish in a pan of very hot water that reaches halfway up the sides of the dish. Bake for one hour making sure that the water does never boils or you will make pock-marked custard. You will know that the custard is done when the center of the custard moves slightly when shaken. Remove from the oven and cool. Once cooled, place in refrigerator for at least two hours. To make the simple syrup: Combine water, sugar and orange flower water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Set aside to cool. Will last a week in a sealed jar if refrigerated. When you are ready to serve, run a knife around the edges of the soufflé dish, place a flat serving dish on top, then turn over onto plate. Cut cake-like slices and drizzle with simple syrup.
Tried this recipe?Let us know how it was!
Baked Rice Pudding with Stewed Apples
Ingredients for Rice Pudding½ cup + 3 tablespoons white rice, unwashed5 ½ cups milk(the ratio is 1 part rice to 8 parts milk)2/3 cup cane sugarA pinch of saltIngredients for Stewed Apples 4 large tart apples (2 lbs.), peeled and cut into chunks1 cup water¼ cup or less sugar DirectionsPreheat oven to 325F.To make the baked rice pudding: In the soufflé dish, mix all ingredients together. Bake for approximately one-and-a-half hours. You will know that the rice pudding is done when there is a golden skin on top of the pudding. Remove from the oven and cool. Once cooled, place in refrigerator for at least two hours before serving.To make the stewed apples: Combine apples, water and sugar in a saucepan and cook on medium-low heat until the apples are fork-tender, about 15 minutes. Cool then refrigerate before serving.
Tried this recipe?Let us know how it was!
Baked custard being topped with orange flower simple syrup.
For other FFA dessert ideas try Banana Cake for High Altitudes
Leave a Reply