Guest & Goodies
Contact Us


Prep Time: 1 Hour
Yields: 8 Servings

Rice custard, like flan or bread pudding, is considered a premier Creole dessert. Many custard-based desserts evolved out of Cajun and Creole kitchens due to the availability of eggs and milk from the surrounding German settlements. By adding rice, this custard becomes an elegant finish for a Creole dinner.

1 cup long grain rice
1½ cups water
1 tbsp butter
1 tsp sugar
4 eggs
¾ cup sugar
2 cups milk
1 tbsp grated orange zest
⅛ tsp nutmeg
1 tbsp pure vanilla extract

In a 1-quart saucepot, bring rice, water, butter and 1 teaspoon sugar to a rolling boil. Reduce to lowest heat, cover and simmer 30 minutes or until rice is fully cooked. Do not uncover. Remove from heat and allow to cool slightly. In a small mixing bowl, whisk together eggs and ¾ cup sugar until creamy and pale yellow then set aside. Combine rice mixture with milk and bring to a low boil. Add zest, nutmeg and vanilla, stirring constantly. Slowly add egg mixture to boiling milk and cook 1 minute. Remove from heat and pour into a large fluted custard bowl. You may garnish with additional nutmeg and orange zest. Cover and refrigerate until chilled. NOTE: To serve as a baked custard, spoon mixture into eight custard cups. Place cups into a pan of water and bake at 350°F for 20 minutes. Custard may be served hot or cold.






















Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295