Ingredients
- 325 oven
- 8 greased
- 4 eggs
- 3/4 custard place in a cake (pan)
- 1/2 way up sides
- 4 c milk
- 3 c currants (red)
- 1 1/4 c sugar (white)
- 3/4 c long rice (grain)
- 1 ts vanilla
- 1 1/2 ts orange rind
of each custard; invert onto serving plate. Serve warm or cold with sauce. Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. Using a food mill or sieve, press out seeds. Return currant puree to saucepan along with 2/3 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups. From Canadian Living Nov/93
