Description
Sugar free and gluten free custard rice pudding with Montmorency cherries, and golden raisins.
Ingredients
Scale
1 1/2 cups rice, cooked
2 whole eggs, + 2 yolks
1/2 cup powdered Swerve
1/2 cup heavy cream
1 1/2 cups whole milk
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cardamom
1 1/2 tsp vanilla
1/2 cup Montmorency cherries, dried
1/2 cup golden raisins
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl beat eggs. Add sweetener and mix well.
- Add milk, cream, spices, and mix well.
- Add rice and stir.
- Transfer to a shallow baking dish.
- Bake in a hot water bath for 50-55 minutes or until custard is just under set.
- Remove from heat.
Notes
Cook custard to just under set then remove from heat, it will continue to cook to full set.
