Rice Pudding

2.5 c. milk
1/3 c. white rice
1/8 tsp salt
1/4 c. white sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 c. golden raisins (optional)
whipped cream (optional)

Combine milk, rice, and salt in saucepan. Bring to boil over high heat, stirring so it doesn't scald. Reduce heat to med. low and simmer til rice is tender, about 20-25 minutes, stirring frequently to unstick rice from bottom. Remove from heat, stir in sugar, vanilla, and cinnamon. Return to heat and cook until rice pudding thickens, about 5-10 minutes. Remove from heat, add raisins. Spoon into ramekins or serving dishes. Cover with plastic wrap (with plastic wrap touching top of pudding) if you don't want a film on top. Serve warm or chilled.

Baked Custard for Two

1 egg
1 c. milk
3 T sugar
3/4 tsp vanilla extract
1/8 tsp salt

Mix all together and put into 2 ramekins. Place ramekins in baking dish filled with 1 inch of water. Bake at 350 for 35 minutes. Sprinkle with nutmeg or cinnamon before serving.

Bourbon Panna Cotta

1/2 c. + 1/4 c. sugar
1/4 tsp lemon juice
1 T. water
2 c. heavy cream or evaporated skim milk
1/4 c. pecans, toasted and chopped
1.5 T bourbon or rum or flavoring
1 c. whole or 2% milk
1 envelope unflavored gelatin

1. Combine 1/4 c. sugar, lemon juice, water in saucepan over med. heat until you make a caramel that is mahogany in color. Don't overcook.
2. Pour caramel evenly into 4 ramekins and swirl to coat sides of dish. Set aside.
3. Combine cream, 1/2 c. sugar, pecans, and bourbon and bring to simmer over med. low heat for 5 min. Let cool.
4. Sprinkle gelatin over surface of milk in med. bowl. Do not stir. Let sit for about 10 min.
5. Pour cream into gelatin mixture, whisk. Pour into ramekins and chill for at least 6 hrs.
6. To serve, loosen edges around ramekin and flip upside down onto serving dish.