AUSTRALIAN POULTRY FORUM™

Baked Rice Pudding

Serves: 12

Ingredients:
1 cup short grain rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup caster sugar
1 teaspoon vanilla essence
1/2 teaspoon salt
1/3 cup sultanas
pinch ground nutmeg

Method:

Preheat oven to 160 degrees C.

Place rice in a large (3 Litre) saucepan and add water. Bring to a boil stirring often to prevent sticking on saucepan base. Reduce heat and simmer for 25 - 30 minutes.

In a large bowl, combine beaten eggs, milk, sugar, vanilla essence and salt. Mix well. Stir in rice and sultanas. Pour into a 20x30cm baking dish.

Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted in the centre comes out clean.

Crème Caramel

Ingredients:

Caramel
50 - 75 mls cold water
200g white sugar

Custard
200g white sugar
12 eggs
1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla essence

Method:
Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pour into ramekins.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.
Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture, do not over mix.

Pour mixture through a sieve into a jug and then pour into ramekins.

Place ramekins in an overproof dish and fill half way up the sides of the dish with water. Bake at 150°C for 30 minutes turning the baking dish around after 15 minutes to cook evenly.

Rest for 30 mins. Run a knife around the edges of the ramekins before turning out onto a serving plate.

Crème Brulee

Serves 4

Ingredients:
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
1/2 cup brown sugar

Method:
Preheat oven to 120°C.
Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.
Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.
Remove vanilla pod from saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam. Strain mixture into a large jug, then carefully pour mixture into 4 x 150ml ovenproof ramekins.
Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter in the sides.
Bake in the oven for 40 minutes - the custards should still have a slight wobble when done. Carefully remove ramekins from oven and water bath, and set aside to cool. Place brown sugar on a baking tray, turn oven off and place in oven for 15 minutes or until sugar is completely dried out. Allow to cool, then place in a processor and process to a powder. Store in an airtight container. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
When ready to serve, preheat grill to high.
Sprinkle 2 teaspoons of the brown sugar on top of each custard, and use the back of a teaspoon to spread it evenly. Place the custards under the grill until the sugar melts and caramelises. You can also use a kitchen blow torch to carmelise the sugar!!!

This is such a wonderful topic sooooooooooooo maaaaaaaaaaaaany good recipes I can feel the calories just reading them




LooLoo

All the egg based recipes have been great to use up one's bounty of .

well i'll be getting 35 eggs a week... i NEED to learn heaps of egg based recipes !!!

Cant wait to try them ALL !!! i don't care how fat i get....lol

Hi, BFLF ,

If you got a puppy you could walk it and burn off those calories!!!

How about you post some of your yummy recipes

hahahaa, that is true... but the poor puppy would be sooooooo neglected that it will run away from home and i wont even notice because i am too busy with work/study/kid/family... Oh dear. I already feel sorry for the puppy and i don't even have one.

My recipes don't involve egg usually... and NOTHING is measured.. i'll try and think of some that i can actually put a measurement to when i have more time and am not procrastinating when i am suppose to be working on something.

Some of the best cooks have all their recipes in their noggins!

DEVILLED EGGS

Ingredients:
12 eggs (not too fresh or they won't peel well - over a week old)
1 or 2 desertspoons of curry powder
4 tablespoons mayonnaise
finely chopped parsley
Salt & pepper
Optional - Mustard greens from garden
Optional - a small dash of vinegar, balsamic or other type

Hardboil 12 eggs. Peel while hot. Carefully cut in half lengthways and scoop the yolks into a bowl. Put aside the halved egg whites. While the yolks are warm, add the curry powder and mash with a fork, adding the mayonnaise and chopped parsley too. Add salt and pepper to taste. If the taste needs a little more kick, add a small amount of balsamic (or other) vinegar. http://farm9.staticflickr.com/8315/7886692514_3b2796a1fe_b.jpg

Put some of the mixture back into each half of egg, and arrange them on serving plate. Grind pepper on top. If you have mustard greens in the garden, shred some and put on the serving plate to add some extra heat to the eggs. http://farm9.staticflickr.com/8322/7886693060_fecac84f79_b.jpg

A favourite old 70's recipe best served on a daggy old 70's egg platter.