My late father, Leonard Wells, and my mother, Elizabeth, were superb cooks. Dad cooked professionally for many years, first at Gander air base during World War II and then on the Newfoundland Railway. When I was born, Dad was Cook and Manager of the Buchans Hotel. During those years he learned to cook pretty much everything. He didn’t do haute cuisine, but everything he prepared was made with a great deal of love and care. This custard recipe is an example of the kind of homey dessert he loved to make.
Ingredients
- 2 cups (500 ml) milk
- ¾ cup (185 ml) sugar
- ½ tsp (2 ml) vanilla
- 4 eggs
- ½ cup (125 ml) raisins
- 1 cup (250 ml) cooked short-grain rice
How to Make It
- Scald milk in saucepan. Add sugar and vanilla, and stir until sugar is dissolved. Remove from heat to cool. Heat oven to 350 F (180 C).
- Beat eggs until they’re quite liquid and frothy. While still beating, slowly and carefully add the scalded milk mixture. Thoroughly stir in the raisins and cooked rice.
- Pour into a baking dish and set dish in shallow pan filled with enough hot water to reach halfway up sides of baking dish. Place in oven and bake for 1 hour. Remove from oven and serve with whipped cream.