Round Peg in a Square Hole-recipes

Thursday, January 18, 2007


The first two times I made this, it was great. This last time, when I made it so I could remember what I did so I could post the recipe here, it was only so-so. May figure out what I changed and come back and tweak this at a later date.

2 egg yolks
1/3 cup sugar
4 cups rice milk
2 tbsp Fleishman's Unsalted margarine
1 tbsp cornstarch
1 tbsp pectin (The Hubster says this is easier to find at OSH than anywhere else.)
1/4 tsp salt
2 egg whites
3 tbsp sugar
1 tsp vanilla
1/2 tsp rum flavoring
sprinkle of nutmeg

Separate eggs. Put whites in fridge, while you work on the custard.

In medium saucepan, mix egg yolks with 1/3 cup sugar. Mix cornstarch with about 1/2 cup rice millk; pour this and the rest of the rice millk into the pan, add pectin, margarine and salt, then heat over medium flame. (The good news is that, unlike regular milk, it doesn't seem that the rice milk mixture curdles. The bad news is that it is hard to tell when it's done because it doesn't "coat the back of a spoon" which is the doneness test listed in the original recipe.) Heat for about 20 min, or until it starts to foam up, stirring often. Cool.

When custard is cool, beat egg whites until foamy, then add the 3 tbsp sugar gradually. Beat on high speed until soft peaks form. Fold into cooled custard; stir in vanilla and rum favoring. Chill.

When serving, sprinkle nutmeg in each cup.