Rice Custard

With my birthday coming up in a couple of weeks, I decided it was time to make my all time favorite recipe again! So this week for our #LegacyCookingProject blog we are showing off my grandma’s Rice Custard!

Rice custard is one of my favorite side dishes / desserts / breakfast ever! Okay, you probably shouldn’t eat it for breakfast but its wayyyyy too delicious to pass up first thing in the morning! I love to eat this right out of the oven, or even cold after sitting a few days. You really can’t go wrong with this recipe! Grandma used to make it every time we went over to her house for a meal and it’s one of my favorite recipes of hers. Unfortunately, it was not a recipe she ever wrote down. Luckily, a few Christmases ago, with the help of Aunt Val and the rest of the family, we got the recipe nailed down! So now you get to enjoy it!

This recipe is simple and delicious, but there are a few tricks you need to know to make it *just right*.

  • Use long grain rice, not Minute/Instant rice. The extra time it takes is so worth it! The recipe calls for “1 cup of rice”. I use that as 1 cup of UNCOOKED rice (usually about 2-3 cups cooked). But I like rice! If you just use one cup of cooked rice it doesn’t have much rice in it.
  • The recipe suggests a 9×9 pan, I however use an 11×7 or even 9×13!
  • When you put the egg mixture in, sprinkle the cinnamon liberally on top. Then, take a knife and slowly drag it in a zig-zag swirl pattern through the egg/rice mixture to better incorporate them together. This allows the custard to go all the way through, not just sit on top of the rice layer.
  • The custard doesn’t rise much, but it DOES rise! You don’t have to use all of the custard mixture, don’t over fill your pan! You could end up with a mess on your hands.
  • The whole milk makes ALL the difference in this one! Don’t use half and half for the heavy whipped cream either. Seriously- just follow the recipe on this one. Make me proud.
  • You can use 6-8 eggs, but I always use 8.
  • The recipe says it takes 45 minutes to cook, mine always takes about 1 hour 15 minutes. Just test it every 10 min or so after 45 minutes. Test it with a knife, don’t go by jiggly-ness! With the custard on top it will always be jiggly, even when it is set.
Print Recipe
Rice Custard
Grandma's rice custard is one of my favorite dishes! It's simple, delicious, and full of love!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
squares
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
squares
Ingredients
Instructions
  1. Cook rice according to package instructions
  2. Mix cream, milk, sugar, and eggs together.
  3. Put rice in the bottom of a 9x9 pan (I use 11x7), then pour the egg mixture over the rice.
  4. Sprinkle the ground cinnamon evenly on top.
  5. Bake in oven at 350deg F for 45 minutes or until custardy (knife inserted in middle comes out clean).
  6. Eat and enjoy!

Neopolitan Cremes

 

I decided to make these for my moms birthday, but she beat me to it! So I just decided to make a batch and eat the WHOLE. DANG. PAN. myself. Yep, it happened. This is a favorite recipe of mine, and my grandma used to make it pretty often! As Coby describes these, they are “basically dessert crack”. It’s the truth! What I love most about these is that they require no baking and are super sweet so you don’t eat a whole lot! Or you eat a whole lot and then sit on the couch miserable because of the sugar overload.

These neopolitan cremes are basically my grandmas take on Nanimo bars. If you aren’t familiar with Nanimo bars, they are a Canadian dessert. Nanimo bars (according to Wiki) “consists of three layers: a wafer and coconut crumb-base, custard flavoured butter icing in the middle and a layer of chocolate ganache on top. Many varieties exist, consisting of different types of crumb, different flavours of icing (e.g., mint, peanut butter, coconut, mocha), and different types of chocolate.”

For the base, my grandma uses graham crackers and coconut, as well as cocoa powder. The middle consists of a delicious buttercream made with powdered sugar and vanilla pudding instead of a custard. And the top is an easy mixture of chocolate chips and butter!

These are a really delicious and easy dessert that will accompany any meal. You cut them pretty small because of their sweetness, so they actually make quite a few servings! I hope you enjoy this dessert as much as I do!

What is your favorite family recipe? Did you make this recipe? Let us know in the comments!

Print Recipe
Neopolitan Cremes
My grandma used to make these almost every family dinner, and they are still one of my favorite desserts today! They are quick, have a lot of passive time so you can work in between steps, and are no bake!
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 minutes
Servings
pieces
Ingredients
Bottom
Middle
Top
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 3 minutes
Servings
pieces
Ingredients
Bottom
Middle
Top
Instructions
Bottom
  1. Melt butter, sugar, cocoa, and vanilla together. Add 1 beaten egg and cook for 3 minutes and keep stirring (the mixture starts to form a weird consistency but cook the whole time)
  2. Add 2 cups of graham crackers and 1 cup of coconut to the mixture. (Betty usually uses less graham crackers to make it not so thick, I use about 1.5 cups).
  3. Press into the bottom of a 9x9 cake pan and put into the fridge until hard. (I recommend either lining the pan with parchment paper or greasing it, although you don't have to).
Middle
  1. Cream together the middle ingredients until fluffy. Layer over the bottom and chill until firm.
Top
  1. Melt ingredients together in saucepan and place on top. Put in the fridge until firm.

Hickey Cake- The Scanlan Tradition

I’m not sure about the rest of the Scanlan Clan, but in Larry’s family Hickey Cake is a summer tradition. Our side has an absurd amount of July birthdays, so every July we gotta make Hickey Cake!

My grandma (Betty, Larry’s wife) always told us it was called Hickey Cake, because of the colors. The pink, green, and white are the colors your skin gets when you get a hickey! Tell ya what, that sounded painful enough I never wanted to get a hickey! This is my grandmas version of the recipe, so you can imagine how… interesting it is to make this recipe!

Betty’s Hickey Cake Recipe

The Hickey Cake recipe can be tricky, so this year I made Cheater Hickey Cake Cupcakes. You can find the real hickey cake recipe in the box below, but this one is simple, delicious, and still super fun!

Cheater Hickey Cake Cupcakes

Ingredients

  • 1 box Betty Crocker White Cake Mix
  • 3 Eggs
  • 1 1/4 Cup water
  • 1/3 cup vegetable oil
  • Food coloring (pink and green)
  • 1 cup milk
  • 1.5 egg yolks (or two small egg yolks)
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 5 1/3 tbsp flour
  • 1 cup brown sugar
  • 1/4 cup cream
  • 1/2 tsp vanilla

Instructions

  1. Mix cake mix, eggs, water, and oil together. Separate batter into thirds. Color one third pink, one third green, and leave one third white. Put liners into your muffin pan.
  2. Pour batter into piping bags. Cut the tip of the piping bags one at a time, and layer the colors into the cupcake liners. I usually do green, then white, then pink.
  3. Bake cupcakes according to box instructions. Let cupcakes cool.
  4. Time to prepare the filling! Mix the 2 cups of milk, 3 egg yolks, 1 tsp vanilla, 1/2 cup sugar, and 1/3 cup flour into a sauce pan. Cook until thick.
  5. Once your cupcakes are cool, it’s time to fill them. Put the filling into a piping bag, and insert the piping tip into the cupcake (I used a medium round tip). Squeeze the piping bag to fill the cupcake. (Check this out- Method #1).
  6. Time for the topping! Mix the 2 cups brown sugar, 1/2 cup cream, and 1 tsp of vanilla in a sauce pan and cook until you can form soft balls. Immediately frost the cupcakes.
  7. Serve, and enjoy!

If you have a bit more time, you can also try out the actual hickey cake recipe below!

Photos by Susan Scanlan (I was on the struggle bus making this! Plus hers looks so pretty!)

I hope you enjoyed this recipe of the Legacy Cooking Project, let me know if you try it! Have your own legacy recipes? We’d love to hear about them!

Print Recipe
Hickey Cake
Hickey cake is a Scanlan family tradition! It's a white cake, with a creamy filling and brown sugar penuche frosting!
Course Dessert
Cook Time 1.5 minutes
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Course Dessert
Cook Time 1.5 minutes
Servings
people
Ingredients
Cake
Filling
Caramel Frosting
Instructions
  1. Mix together the cake ingredients. Pour into three cake pans. Make one cake red, one green, and leave one white. Bake until done at 350ºF. When cake is done set it out to cool.
  2. Make the filling. Mix ingredients and pour into a sauce pan, and cook until thick. Once the cake is cool, put the filling in between the layers of the cake and stack.
  3. For the frosting, mix ingredients and cook in a sauce pan until you can form soft balls. Then frost the cake.
  4. Enjoy!
Recipe Notes

My aunt Susan told me that Grandma told her: "If the frosting isn't thickening up, put in some powdered sugar (as much as a cup!) and frost".

Jess’s Tropical Curd

Most people have had, or at least heard of , lemon curd! Well, using the leftovers from our Mothers Day Brunch, I made a wonderful tropical curd! It uses great citrus flavors, without the full tartness of the lemon curd. Curd can be used on:

  1. Scones (duh)
  2. On top of yogurt, with some berries and granola (yummm)
  3. Warm it up on the microwave and pour it on top of your pancakes or waffles!
  4. Use it as a rub on top of chicken, then skewer it and put it on the grill with some pineapple, onions, and peppers!
  5. Eat it on top of oatmeal!
  6. Use it in between layers of a cake
  7. Make a Poke Cake
  8. How about a tropical curd cream cheese puff pastry?
  9. Eat it on top of banana bread for an extra tropical flavor!
  10. As a crepe filling!
  11. As a graham cracker dip!

Seriously, the possibilities are endless. Just substitute this tropical curd for anything you would use lemon curd on!


Print Recipe
Jess's Tropical Curd
This sweet, citrus, delicious curd is my play on lemon curd. Using lemons, pineapples, oranges, and a bit of mangoes we made a fun curd for every occasion!
Cuisine tea
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 minutes
Servings
8 oz mason jars
Ingredients
Cuisine tea
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 minutes
Servings
8 oz mason jars
Ingredients
Instructions
  1. Mix all of your citrus juices together. You can do them by the tablespoon, or you can do like I do and just squeeze one orange, one lemon, and a mango into a bowl with some pineapple juice. If you do that, you just need 1/2 cup of the citrus juice.
  2. Zest 1-2 lemons, and one orange into a bowl.
  3. Add sugar to the bowl with the zest and stir well, incorporating it all. If you really don't want any little zest pieces in your curd, you can also put the zest and sugar into a food processor and pulse until combined.
  4. Cream butter in a mixing bowl.
  5. When butter is creamed, slowly add the sugar/zest mix.
  6. Once combined, add the eggs one at a time, mixing in between.
  7. Then add the citrus juice and salt. Mix until combined.
  8. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (10-15 minutes). Curd should be at about 170 deg F.
  9. Remove from heat, and let cool a few minutes.
  10. When cooled slightly, pour or ladle into 8 oz mason jars. Let cool to room temperature, then put on lids. Curd will last in fridge for about a week, or you can freeze it for several months!

Peppermint Matcha Fudge

Ok. Picture this. Sitting down for breakfast in the morning, and Jeeves (your butler), opens up the platter to reveal… FUDGE. Sweet, delicious, peppermint fudge. It’s basically a dream come true right? Close your eyes and imagine it. I’ll wait.

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Good dream, huh? Well, I don’t recommend eating it for BREAKFAST maybe, but this fudge is perfect for an afternoon snack or a holiday party! I love this Peppermint Matcha, and I found a fudge recipe using matcha!

Naturally, I took to the kitchen to accomplish the task of making fudge. Luckily, this fudge is not only easy, but it is SO tasty! I gave it to mom for one of her shows (same show as the Strawberry Cheesecakes), and it was another fan favorite! 5 stars across the board. We actually ran out!

The matcha is full of healthy antioxidants and some caffeine, which is why its perfect for a quick after lunch snack. That little bit of sweetness, some energy to get you through the day, and some vitamins, what more could you ask for? This fudge looks beautiful, especially after I added some crushed candy canes on top of it. However, that doesn’t mean you can only make it for the holidays! So go ahead and get that kitchen ready, let’s make some fudge!

Print Recipe
Peppermint Matcha Fudge
This fudge is peppermint bliss! Easy to make, and it has a kick of caffeine and antioxidants! Cut into pretty small pieces, it's pretty sweet! TrendyAndOrganized.com
Course Dessert
Cuisine tea
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 3 minutes
Servings
squares
Ingredients
Matcha Fudge (Bottom Layer)
Peppermint Fudge (Top Layer)
Chocolate Drizzle
Course Dessert
Cuisine tea
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 3 minutes
Servings
squares
Ingredients
Matcha Fudge (Bottom Layer)
Peppermint Fudge (Top Layer)
Chocolate Drizzle
Instructions
  1. Butter and line with parchment paper an 9x13" brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
  2. In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
  3. Remove the saucepan from heat and sift in the Matcha. Stir until combined.
  4. Pour the fudge into the brownie pan and let it sit for 2 hours in the fridge.
  5. Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1 Tbsp butter. Stir often until combined.
  6. Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
  7. Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another hour in the fridge until it's firm.
  8. To make the chocolate drizzle, melt chocolate chips in a heat safe bowl in the microwave for 30 second intervals until melted. Use a spoon and drizzle over the fudge.
  9. Put candy canes in a ziplock bag and crush, then sprinkle them on the fudge to garnish. Let harden in the fridge for 30 minutes!
  10. Once firm, take the fudge out of the pan and cut into small pieces. Have a square (or 2, or 3...), then store it in your fridge in an airtight container for up to 5 days!
Recipe Notes
  • I used 1 tsp of peppermint extract because I like my peppermint flavor REALLY strong!
  • You can do a matcha drizzle instead of a semisweet drizzle, just melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp. Matcha directly over the chocolate, and stir in until combined. Then drizzle it over the fudge with a spoon.