I remember how my grandmother used to make us rice custard whenever she came to visit. I remember eating it, still warm from the oven, dissolving in my mouth with the touch of freshly grated nutmeg. I have adapted her recipe to make it higher in protein and fiber and lower in sugar and fat. Similar to the texture of wild rice but much smaller, the quinoa adds a delightful crunch while adding texture and some great fiber. I’ve substituted some of the milk with plain fat-free Greek yogurt to boost the protein. For a crunchy, almond flavor you could substitute the vanilla extract for almond extract and top the custard before baking with toasted slivered almonds.
Quinoa Custard Ingredients
- 1 cup cooked quinoa (takes only 15 minutes to cook)
- 2 cups of low-fat milk
- 3/4 cup plain fat-free Greek yogurt
- 3 large beaten eggs
- 1/2 cup sugar
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg (freshly ground is the best!)
Preheat the oven to 325. Pour 2 cups of hot water in a large deep dish so that the custard dish can sit in the hot water at a depth of 1-2 inches around the custard pan. In a medium-sized bowl, beat the eggs, then add the Greek yogurt and mix until smooth. Add the milk, sugar, vanilla extract, salt, and spices and mix until smooth. Stir in the quinoa and raisins. Pour into a 8″ greased custard bowl and place in the hot water bath. Bake at 325 for about 75-90 minutes or until the custard is slightly browned and set.