Wild Rice Pudding & Custard Sauce

    1/2 cup dried cherries
    3 tbsp brandy
    3 cups cooked wild rice
    1/2 tsp cinnamon
    1/2 cup chopped, toasted hazelnuts
    1 egg white
    1 tsp sugar

    English Custard Sauce (divided)
    3 egg, lightly beaten
    1/3 cup sugar
    Dash salt
    2 1/2 cups milk
    1 tsp vanilla

Soak cherries in brandy 2 hours; drain.
Sauce: In double boiler, blend eggs, sugar and salt; gradually stir in milk. Cook over medium heat, stirring constantly, 15 to 20 minutes or until mixture coats spoon. Remove top of boiler from heat; stir in vanilla. Place top of boiler in cold water until cool. Cover; chill 2 hours.

Pudding: In large bowl, combine cherries, wild rice, cinnamon, 4 tablespoons custard sauce and hazelnuts. In small bowl, beat egg white with sugar until stiff; fold into wild rice mixture. Spoon into 6 buttered 1-cup molds; place in baking pan of water; bake 20 minutes. Serve with remaining sauce.

Wild rice has a tendency to revert back to hard kernels when combined with sweeteners. Over-cooking and chopping wild rice helps prevent this problem. Sweetened recipes are best when served within 1 day.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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