Public recipe with member extras
Mango Sticky Rice Custard
A baked dessert variant of the classic treat using rice milk and egg yolks for a custard-forward take.
Sweet Desserts & Confections · Elegant Dinner Party Desserts
What you need
Ingredients
- 1 cup Cooked Sticky Rice
- 1 1/2 cups Rice Milk
- 3 large Egg Yolks
- 1/3 cup Sugar
- Pinch of Salt
- 1 ripe Mango, sliced, to serve
Method
Instructions
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Divide the cooked sticky rice evenly among the ramekins.
- Heat the rice milk until steaming, then whisk the egg yolks, sugar, and salt together and slowly whisk in the warm rice milk to temper.
- Pour the custard over the rice in each ramekin, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set. Cool slightly and serve with fresh mango slices.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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