Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
494
Calories
19g
Protein
14g
Fat
71g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 caramel candies
- 2 1/4 cups milk, divided
- 2 cups cooked rice, cooled
- 4 eggs
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- =
Directions
1
Combine caramels and 1/4 cup milk in small saucepan. Cook, stirring, over medium-low heat until caramel melts.
2
Place equal amounts into 6 buttered 3/4 cup custard cups. Spoon 1/3 cup rice into each cup. Blend eggs, brown sugar, vanilla and salt; pour evenly into each cup.
3
Place cups in shallow pan containing 1 inch water. Bake at 350 degrees for 45 minutes, or until custard is set. Loosen custard with knife and invert onto dessert dishes. Garnish with chopped nuts or coconut, if desired. Serve warm.
Recipe sourced from
fandom