Baked custard with rice milk

Baked custard with rice milk

Tigelada

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Serves
4-6
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Tigelada means ‘cooked in a bowl’, but in this case the custard is cooked in a tin. It is a simple combination of eggs, sugar, milk and flour, which is whipped for a long time – it’s best to use a stand mixer – and then baked. I like to serve this with rice milk on the side, scattered with a few drops of extra-virgin olive oil. Rice milk is a Portuguese take on egg nog or horchata; you can also make a thinner version by taking out some of the rice before blending it, to serve over ice with a little aguardente velha (Portuguese brandy).

Ingredients

Quantity Ingredient
butter, for greasing
6 eggs
200g caster sugar
50g plain flour
A pinch sea salt
500ml whole milk
extra-virgin olive oil, to serve
sea salt flakes

For the rice milk

Quantity Ingredient
100-150g short-grain white rice, preferably portuguese carolino, japanese sushi or spanish bomba rice
1 litre whole milk
75g caster sugar
1 cinnamon stick
a few strips orange, zested
a few strips lemon, zested
1 vanilla pod, split lengthways, (optional)

Method

  1. Grease a 23 x 25cm baking tin with a thin layer of butter. Put the eggs, sugar, flour and salt in the bowl of a stand mixer and whisk at medium speed until it nearly triples in volume and is pale and fluffy. It should leave a thick ribbon when you lift some up with a spoon. This will take around 30 minutes.
  2. Turn the mixer speed down to low. Pour the milk into the bowl in a slow, steady stream and whisk for about 2 minutes, or until fully incorporated. Be careful at this stage not to overwork the mixture. Pour this custard mixture into the prepared tin, without going right to the top, and chill it in the fridge for an hour or so, uncovered.
  3. To make the rice milk — Rinse the rice according to the packet instructions. Put the rice in a pan with the milk, sugar, cinnamon stick, citrus zest and a pinch of sea salt. Cook over a low heat for around 25 minutes, or until tender. Remove the cinnamon stick and citrus zest. I always count the number of zest pieces I put in the milk so that when I’m fishing them out later I can catch them all. There are a couple of options now: you can strain the milk, remove the rice and serve it as a drink, or blend some of the rice with the milk until smooth, depending on how thick you want it. You can pass it through a sieve after blending it. To serve it with tigelada, however, I normally blend a handful of the rice with the milk to get the consistency of single cream.
  4. Preheat the oven to 250°C. Bake the tigelada for around 5–8 minutes, at which point it will start to expand and turn a golden-brown colour. Reduce the oven temperature to 200°C and continue to cook for a further 15 minutes, or until set. Remove from the oven and leave to cool in the tin. You will notice that it will sink, but don’t worry, this is normal. Serve in bowls with the rice milk alongside. Sprinkle a few drops of extra-virgin olive oil and a little sea salt on to the rice milk before serving.
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