Preparation / Directions:
Place 4 (6 ounce) custard cups in large baking pan. Spoon 2 tablespoons of the rice and 2 tablespoons of the fruit bits into each cup.
In medium bowl, beat together eggs, sugar and vanilla until well blended. Stir in milk. Pour over rice and fruit in cups. Sprinkle with cinnamon, if desired. Place pan on rack in preheated 350 degree F. oven. Pour very hot water into pan to within 1/2 inch of top of custard cups.
Bake until knife inserted near center comes out clean, about 35 to 45 minutes. Remove promptly from hot water. Cool on wire rack 5 to 10 minutes. Serve warm or chilled.
Note: For a caramel flavor substitute firmly packed brown sugar for regular sugar. To cut baking time, heat milk until very hot. Stir into egg mixture. Bake as above, about 20 to 25 minutes.
|
