Ingredients

• 420g can vanilla creamed rice
• 1 cup milk
• 2 whole eggs
• 2 egg yolks
• ¹⁄₄ cup castor sugar
• 4 tbsps raspberry jam
• 2 egg whites

With a fork mix together the creamed rice, milk, whole eggs, egg yolks and half the sugar. Pour into 4 well greased 1 cup capacity sturdy tea cups or ramekins.

Place the cups in a large baking dish and take to the oven. Fill with sufficient water to come one third of the way up the sides of the cups. Bake at 180°C for 30 minutes.

Carefully remove from the oven. Spread each cup with 1 tablespoonful of raspberry jam.

In a clean bowl beat the egg whites until stiff peaks form and then beat in the remaining sugar until the mixture is fluffy and meringue like.

Pile ¹⁄₄ of the mixture on each baked custard. Return to the oven for 5 minutes.

Stand 10 minutes before serving

 Print