Filled with the flavors of citrus and a hint of cinnamon, this baked custard-rice flan is delicious served warm or cold. Serve this flan for a brunch or light Easter dessert; any leftovers make a scrumptious family breakfast treat.
Country Rice Flan
Sweet Egg Pastry:
1 2/3 cups all-purpose flour, plus additional for work surface
¼ cup granulated sugar
1 large egg, lightly beaten
½ cup unsalted butter, chilled, cut into small pieces
1 tablespoon cold water (if needed)
3¾ cups milk (preferably whole milk)
¾ cup granulated sugar
2 tablespoons unsalted butter
¼ cup short-grain rice, washed and drained
4 large eggs
4 ounces cream cheese, room temperature
¼ cup Candied Lemon Peel, chopped into small pieces
¼ teaspoon ground cinnamon
1 tablespoon grated lemon zest (about 1 lemon)
2 tablespoons grated orange zest (about 1 orange)
Tip: Use a citrus zester for fresh zest.
2 or 3 teaspoons confectioners (powdered) sugar
Sprinkling of cinnamon
Sweet Egg Pastry:
- In a large mixing bowl, combine 1 2/3 cup flour, sugar, and egg. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs, but holds together when pinched with your fingers. Or, process in a food processor. If pastry is too dry, add 1 tablespoon cold water.
- Form pastry into a 6 inch disc. Wrap in plastic and refrigerate 1 to 2 hours.
- In a medium heavy saucepan over medium heat, combine milk, sugar, and butter; bring to a boil, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Stir in rice; reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and let partially cool for 10 to 15 minutes.
- In a large bowl, combine eggs and cream cheese; beat until blended and smooth. Stir in candied lemon peel, cinnamon, lemon zest, and orange zest. Gradually stir in partially cooled rice mixture. Set aside to cool while handling pastry.
- Preheat oven to 400 degrees F.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry from the center out into a circle 8 inches in diameter. Place pastry in the bottom of an 8 inch springform pan.
Tip: Don’t stretch the pastry when placing in the pan, otherwise when baking the heat will cause the pastry to shrink down in the pan. Instead, gently push and pat the pastry in the pan.
- Pour rice mixture over the bottom pastry.
- Slide filled springform pan onto a baking sheet, place in oven. Bake 50 to 60 minutes, or until a kitchen knife inserted near the center comes out clean. Remove from oven; leave flan in pan until cooled and filling is set.
- When flan is cooled, slide a small knife around the edge of the flan to loosen it and remove the sides of the springform pan, and transfer flan onto a serving plate. Serve while still warm or refrigerate until ready to serve.
- In a small bowl, combine powdered sugar, and a sprinkling of cinnamon.
- Before serving, use a fine-mesh sieve to dust the top of the flan with the sugar and cinnamon mixture.
- Refrigerate leftovers.
Makes 8 to 10 servings.
Description: Single Crust Custard Flan
Pan: One 8" Round Springform
Pastry: Sweet Egg
Pastry Prep: Chilled, Unbaked
Oven Temp: 400o
Prep Time: 1 Hour
Pastry Bake Time: 50 to 60 Minutes
Filling Bake Time: Unbaked
Serves: 8 to 10
Storage: Cover and Refrigerate
Recipe Type: Flan, Rice, Lemon, Orange, Cream Cheese, Easter
Help: Candied Lemon Peel
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