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1 jar (14 oz.) spiced apple rings |
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1 cup cooked rice |
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4 eggs |
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1/2 cup milk |
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2 teaspoons sugar |
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1 teaspoon vanilla |
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1 1/2 teaspoons cornstarch |
Drain apple juice into a liquid measure and set aside. Chop 3 of the slices into a small bowl. Stir in rice. Spoon about 1/3 cup of the mixture into each of 4 greased 6-ounce custard cups. Place cups in large baking pan.
Thoroughly blend eggs, milk, sugar and vanilla. Pour over rice in each cup. Place pan on rack in preheated 350°F oven. Pour very hot water into pan to within 1/2 inch of top of custard. Bake until knife inserted near center comes out clean, 25 to 30 minutes. Remove promptly from hot water. Cool slightly on wire rack.
Slowly blend 1 1/2 cups reserved apple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Unmold custards onto serving dishes. Top with apple syrup. |
