Wild Rice Pudding & Custard Sauce is a great twist on a rice pudding. Ingredient combination of dried cherries, brandy, cooked wild rice, cinnamon, and toasted hazelnuts, all served with a creamy English Custard Sauce.
In double boiler, blend eggs, sugar and salt; gradually stir in milk.
Cook over medium heat, stirring constantly, 15 to 20 minutes or until mixture coats spoon.
Remove top of boiler from heat; stir in vanilla.
Place top of boiler in cold water until cool. Cover; chill 2 hours.
Pudding
In large bowl, combine cherries, wild rice, cinnamon, 4 tablespoons custard sauce and hazelnuts.
In small bowl, beat egg white with sugar until stiff; fold into wild rice mixture.
Spoon into 6 buttered 1-cup molds; place in baking pan of water; bake 20 minutes.
Serve with remaining sauce.
Recipe Note
Wild rice has a tendency to revert back to hard kernels when combined with sweeteners. Over-cooking and chopping wild rice helps prevent this problem. Sweetened recipes are best when served within 1 day.
