Comforting baked custards with raspberry compote

This is a catering size recipe. Follow the instructions carefully to ensure perfect baked custards. If you do not have a large oven, bake the custards in relays.

Serves: 8
Difficulty: medium
Prep time: 15 - 20 minutes
Cooking time: 180 minutes

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Ingredients

For the rice custards

3 litre cream or 1,5 litre each milk and cream
30 ml (2 tbsp) vanilla extract
18 eggs, at room temperature
6 egg yolks, at room temperature
750 ml (3 cups) caster sugar
45 ml (3 tbsp) cinnamon
1 1/2 tsp ground nutmeg
6 cups cooked Spekko Royal Umbrella Jasmine Rice

For the compote

1,5 kg fresh raspberries
5 ml (1 tbsp) vanilla extract
250 ml (1 cup) sugar
1/4 cup water
1/3 cup lemon juice

Method

Preheat the oven to 200°C.
Place 1 oven shelf in the middle of the oven.
You will need 3 x 1,5 litre (6 cup) ovenproof dishes that are at least 5 cm deep. If the dish is too shallow, the custard will cook too quickly, becoming dry and rubbery.
You will also need 3 roasting pans that are large enough to hold the dishes. Line the base of the roasting pan with a tea towel, folded to fit, and place the ovenproof dish on top. Assemble all the ingredients before you begin. Cold eggs will cool the custard mixture slightly, thus lengthening the cooking process, so bring the eggs to room temperature before you begin.
Place the milk in a large saucepan. Heat the milk, uncovered, over medium heat for 5 minutes. Do not let the milk boil. Add vanilla extract. Remove the pan from the heat and set aside for 5 minutes to cool. If the milk is too hot when added to the egg they will scramble.
Place the whole eggs, egg yolks and sugar in a large bowl. Mix gently with a fork until well combined. Add the rice. Do not use a whisk as it will aerate the mixture, causing bubbles to form in the cooked custard. A perfect custard is smooth and silky in texture.
Gradually add the milk, stirring constantly with the fork. Pour the custard mixture into oven proof dishes. Mix nutmeg and cinnamon and sprinkle over the surface of the custard.
Fill a large heatproof jug with hot tap water. Place the roasting pan on the shelf in the middle of the oven. Pour enough hot water into the pan to reach halfway up the sides of the custard dish.
Reduce oven temperature to 160°C. Bake for 45-55 minutes or until set. To test if the custard is cooked, insert a knife in the centre. If the knife comes out clean or with just a little softly set custard clinging to it, it is ready. The custard will continue to cook when removed from the oven so don\’t allow it to overcook or it will begin to separate. Another sign of overcooking is tiny bubbles throughout the custard. It will still be edible but the texture won\’t be as smooth. Carefully remove the ovenproof dish from the bain-marie. Set aside until cooled to room temperature before serving. To serve chilled, cool for 2 hours.
To make the compote, combine half the berries with the rest of the ingredients. Bring to the boil and cook until berries are mushy. Transfer to a blender and purée. Sieve mixture back into saucepan and add remaining berries. Cook until heated through and soft.
Serve with rice custard.

From the Spekko kitchen

Use strawberries instead of raspberries.
Spekko Saman White Rice can be used instead of the Jasmine – it is also a sticky