Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.
Is the custard cooked?
To test doneness of custard, jiggle the ramekin gently. If the mixture is no longer liquid and jiggles somewhat like a pudding, it’s done.
Tempering eggs
To temper eggs means to add a hot liquid mixture to eggs. It’s important to add the hot liquid slowly so the temperature is gradually raised to avoid scrambling the eggs.
Wild Rice Custard with Saskatoon Berries
Ingredients
- 2 1/2 cups (625 mL) almond milk
- 1/2 cup (125 mL) wild rice
- 3 Tbsp (45 mL) honey
- 2 free-range eggs
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) cloves
- 1 1/2 cups (350 mL) fresh Saskatoon berries or blueberries
Nutrition
Per serving:
- calories97
- protein2g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates18g
- sugars12g
- fibre1g
- sodium66mg
Directions
01
Bring almond milk and wild rice to a boil, then reduce heat and cook until rice opens up and is soft and chewy, approximately 40 minutes. Strain rice and save warm almond milk. Approximately 2 cups (500 mL) liquid should remain.
02
Heat honey on low heat to ensure it will pour smoothly. Whisk eggs, cinnamon, and cloves in bowl until well whipped. Slowly add warm honey to eggs, while whisking. Stir in leftover almond milk slowly to ensure the eggs are tempered. Do not whisk briskly at this point; stir or whisk slowly, to avoid incorporating too much air and creating foam.
03
Preheat oven to 325 F (160 C). Fill oven-safe pan with 2 in (5 cm) water to create a water bath for holding 8 ramekins.
04
Spoon 1 to 2 Tbsp (15 to 30 mL) wild rice into ramekins. Pour custard over top and place ramekins in water bath. Place in oven for approximately 35 minutes until custard is set. Remove from water bath and let cool before chilling in the refrigerator.
05
Top chilled custard with fresh berries.
READ THIS NEXT
SEE MORE »
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Grilled New Potatoes and Lentils with Creamy Lemon Dressing
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.