Makes 2 servings as a meal or 6 servings as a dessert
| Amount | Ingredients | |
| 6 | eggs | |
| 1/4 cup | honey | |
| 1 tsp | vanilla extract | |
| 1/8 tsp | salt | |
| 1 1/2 cups | whole milk | |
| 1/8 cup | Baileys Original Irish Cream (optional) | |
| 3/4 to 1 cup | cooked rice (optional; use only 4 eggs with rice) | |
| 1/4 tsp | nutmeg (optional, I prefer without) |
Blend all ingredients except nutmeg in a large bowl.
Pour into six glass custard cups or two large glass bowls. Stir and tap to remove any foam or bubbles. Sprinkle with nutmeg (optional).
Place cups or bowls in a roasting pan or other good conducting pan. (Do not use ceramic, because the water will get too hot and the bottom of the custard will have many small holes or turn liquid.) Fill pan with hot water to the same level as the custard. The hot water bath is required to cook evenly.
Bake in pre-heated oven at 325� F for 30 to 35 minutes. When done, the custard is solid and a knife inserted in the center comes out clean.
Take out of pan to cool, then place in fridge to chill.
Notes:
- The custard continues to cook as it cools on the counter.
- The more yolks used in proportion to egg whites, the tenderer the custard.
- For a less filling custard, use 3 eggs and 2 1/2 cups of milk; this will increase the baking time.
- If the milk is steamed or boiled first, let it cool down until it�s warm, then add it slowly to the eggs while blending. This will decrease the baking time.
- If the water bath gets too hot due to using a ceramic pan, or if the custard is over-cooked, the bottom of the custard will have many small holes and eventually turn liquid.
- The rice custard will have a layer of thick, packed rice on the bottom.
- It does not taste good if you substitute cinnamon for nutmeg, half n half for milk (doesn�t make it creamier and it tastes pasty), or add chocolate.