Elysia Vandenhurk
Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.
Is the custard cooked?
To test doneness of custard, jiggle the ramekin gently. If the mixture is no longer liquid and jiggles somewhat like a pudding, it’s done.
Tempering eggs
To temper eggs means to add a hot liquid mixture to eggs. It’s important to add the hot liquid slowly so the temperature is gradually raised to avoid scrambling the eggs.
Wild Rice Custard with Saskatoon Berries
Ingredients
- 2 1/2 cups (625 mL) almond milk
- 1/2 cup (125 mL) wild rice
- 3 Tbsp (45 mL) honey
- 2 free-range eggs
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) cloves
- 1 1/2 cups (350 mL) fresh Saskatoon berries or blueberries
Nutrition
Per serving:
- calories97
- protein2g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates18g
- sugars12g
- fibre1g
- sodium66mg
Directions
01
Bring almond milk and wild rice to a boil, then reduce heat and cook until rice opens up and is soft and chewy, approximately 40 minutes. Strain rice and save warm almond milk. Approximately 2 cups (500 mL) liquid should remain.
02
Heat honey on low heat to ensure it will pour smoothly. Whisk eggs, cinnamon, and cloves in bowl until well whipped. Slowly add warm honey to eggs, while whisking. Stir in leftover almond milk slowly to ensure the eggs are tempered. Do not whisk briskly at this point; stir or whisk slowly, to avoid incorporating too much air and creating foam.
03
Preheat oven to 325 F (160 C). Fill oven-safe pan with 2 in (5 cm) water to create a water bath for holding 8 ramekins.
04
Spoon 1 to 2 Tbsp (15 to 30 mL) wild rice into ramekins. Pour custard over top and place ramekins in water bath. Place in oven for approximately 35 minutes until custard is set. Remove from water bath and let cool before chilling in the refrigerator.
05
Top chilled custard with fresh berries.
