What can be more comforting that baked custard for a satisfying way to warm up the body and delight the tummy? My baked cottage cheese and rice custard recipe is so simple to prepare that you will hardly believe it, but you will be thrilled that you did once you take your first taste of its delectable sweetness and flavor twist from introducing vanilla, almond extract and nutmeg to the mix.
My custard recipe is not as intensely rich like a cheesecake creation with denser cream cheese or neuchatel cheese as far as texture is concerned. To make this a more nourishing dessert, I found that cream-style cottage cheese along with milk gives this baked custard a lighter, fluffier texture with slightly more firm consistency than a souffle. Now you have somewhat of an idea of what to expect.
You might think that this baked custard recipe may be complicated and dirty up a lot of extra dishes just to make this. Yet, I am happy to report that you just assemble and then beat the ingredients with your electric mixer before depositing the beaten mixture into your custard cups for baking.
I found that using the cream-style cottage cheese (4%) produces a better custard over the lower-fat cottage cheese (2%) or fat-free variety for this dessert. I use the large curd because it is always in my refrigerator, being my favorite for eating. Using the smaller curd does give the custard a smoother texture over the larger curd. If that extra smoothness is that important to you, then use the cream-style, small curd cottage.
This is a substantial dessert or perfect protein-fortified snack that has the added benefit of curbing your hunger without feeling guilty for all the calories that you just ate. Depending on the size of your dishes, you can makeabout four large or six smaller servings of my recipe. What I am saying is you can enjoy a small serving of this delicious custard and fill full instead of deprived when your sweet tooth acts up.
I hope that I’ve made you hungry for my delicious custard and that you’ll sample it soon. If so, tell me what you think of it.
I love anything custard related, including custard pies. If you feel the same way, I have the easiest custard pie recipe that you ever image that doesn’t require even making a crust. It bakes its own! You really should try that one as well.
Baked Cottage Cheese and Rice Custard Recipe
3 large eggs
2 cups of milk
1 cup of cream-style cottage cheese
½ cups of cooked rice (not minute rice)
½ cups of sugar
1 teaspoon of vanilla
1/4 teaspoon of almond extract
1/8 teaspoon of ground nutmeg
Beat the eggs, milk, cottage cheese, sugar, vanilla, almond extract, cooked rice, and nutmeg with your electric mixer until well blended. I don’t bother sprinkling the nutmeg over the top because I have haters of that spice in my house. When I mix it through, I can more easily sneak the nutmeg in without arousing suspicion. I guess it is a sneaky tactic, but I am so fond of nutmeg and try every trick in the book to put it in my cooking when I can.
Pour into your six custard cups or four large baking bowls and transfer to your 350-degree oven for at least 30-35 minutes of baking, depending how your oven is regulated.
Test with a cake tester or a slender knife to see if anything sticks, determining if your baked cheesecake custard recipe is done.
Serve warm or chilled.
You can eat plain or top with a spoon of preserves.
ENJOY!
My baked cottage cheese andrice custard recipe is so simple to prepare that you will hardly believe it, but you will be thrilled that you did once you take your first taste of its delectable sweetness and flavor from introducing vanilla, almond extract and nutmeg to the mix.
- 3 large eggs
- 1-1/2 cups of milk
- 1 cup of cream-style cottage cheese
- ½ cups of sugar
- 1 teaspoon of vanilla
- 1/8 teaspoon of ground nutmeg
- 1/2 cups cooked rice (not minute rice)
- 1/4 teaspoon almond extract
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Beat the eggs, milk, cottage cheese, sugar, vanilla, almond extract, cooked rice, and nutmeg with your electric mixer until well blended. I don’t bother sprinkling the nutmeg over the top because I have haters of that spice in my house. When I mix it through, I can more easily sneak the nutmeg in without arousing suspicion. I guess it is a sneaky tactic, but I am so fond of nutmeg and try every trick in the book to put it in my cooking when I can.
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Pour into your six custard cups or four large baking bowls and transfer to your 350-degree oven for at least 30-35 minutes of baking, depending how your oven is regulated.
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Test with a cake tester or a slender knife to see if anything sticks, determining if your baked cheesecake custard recipe is done.
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Serve warm or chilled.
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You can eat plain or top with a spoon of preserves.
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ENJOY!
This sounds really filling and delicious. I would have never thought of this combo of ingredients!
OK first reaction cottage cheese pie…. NO …. BUT I don’t do that I am always willing to try something new. Sounds easy and I will try making it. I also like nutmeg I buy the nuts because I don’t use it that much. Years ago I found a recipe for Buttermilk Pie, NO WAY. I made it and was so good. Just like your no crust custard pie is one of my favorites have made it on & off for 40 years.
Author
I love buttermilk pie. I make two versions one with vanilla extract and another with a lemon twist that are deliciously different. Since you loved the buttermilk pie, I promise that you will feel just as thrilled with my healthier cheesecake recipe that I just shared above in reply to ellen with the link. Check it out. It is SENSATIONAL and so EASY. The blender or the food processor does all the work.
I love a good custard but have never thought of using cottage cheese. It does make sense though as it is a higher mil fat. I would also like it because of the rice. It sounds very good. I bet you could even do the raisin part if you were of a mind to.
Author
Hi Ellen,
If you want to taste the best ever cheesecake that has cottage cheese, dry milk solids and just gets whipped up in your blender, you need to try my healthier cheesecake recipe. You can top it with canned cherries or blueberries. It is fluffier and lighter than the ones with all that cream cheese.
I have never heard of such a thing. It sounds very southern, and I’m as southern as it gets🤣
I’ll have to try this recipe.
This sounds nice but do not like cottage cheese
i bet this is good
This sounds like a recipe my mom makes. The twist is she does not use cottage cheese. I am going to give it a try!
Author
Let me know how you like it.
Sounds really good!
This sounds really good and I will have to give it a try 🙂
I love custard. This recipe sound really good.
This sounds really simple and tasty! I’d probably want to drown this in vanilla and some sort tasty dessert sauce!