Baked Risoni Custard

  • cooking time
    45 m
  • calories per serve
    213 cal
  • serves
    6
1/3 (75g) cup
risoni
375ml can
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/2 (110g) cup
caster sugar
1/2 (125ml) cup
water
3
eggs lightly beaten
1 tsp
grated lemon zest
1/4 (40g) cup
sultanas
nutmeg for sprinkling
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
141 g
889
9.3
3.6
1.4
36.1
30.6
101
194
Average Quantity
per:
100 g
630
7
3
1
26
22
72
0
138

Method

  1. preheat oven to 180ºc/160°c fan forced. grease six, 3/4 cup (190ml) capacity ramekins.

  2. cook risoni according to packet directions; drain. pour evaporated milk into a medium bowl. add sugar, water, eggs, zest, sultanas and risoni, mixing well. divide between prepared ramekins. sprinkle with nutmeg.

  3. stand dishes in baking pan with hot water coming half way up sides of dishes. bake 45-50 minutes or until set. serve hot or cold.

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