serves
6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Memories
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 20 g butter, plus extra for greasing
- 60 g (¼ cup firmly packed) brown sugar
- 1 cinnamon stick
- 4 apples or pears, peeled, cored and cut into wedges
- 4 eggs
- 75 g (⅓ cup) caster sugar
- ½ tsp vanilla extract
- 500 ml (2 cups) milk
- 300 ml thin cream
- 280 g (1½ cups) cooked cold white rice
Instructions
- Preheat the oven to 180˚C. Generously grease a 6 cup capacity baking dish.
- Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apple or pears
- and stir until the sugar is dissolved. Cover, reduce the heat to low and cook, stirring occasionally until the
- fruit is tender, but not falling apart.
- Meanwhile, whisk together the eggs, caster sugar and vanilla. Whisk in the milk and cream, then stir in the rice. Pour the egg mixture into the greased baking dish and place inside a larger baking dish. Pour enough boiling water into the larger dish to come halfway up the sides of the smaller dish. Bake for 30 minutes or until just set. Serve warm or cold with the stewed fruit.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Memories
