· 1 jar (14 oz.) spiced apple rings
· 1 cup cooked rice
· 4 eggs
· 1/2 cup milk
· 2 teaspoons sugar
· 1 teaspoon vanilla
· 1 1/2 teaspoons cornstarch
Drain apple juice into a liquid measure and set aside. Chop 3 of the slices
into a small bowl. Stir in rice. Spoon about 1/3 cup of the mixture into each
of 4 greased 6−ounce custard cups. Place cups in large baking pan.
Thoroughly blend eggs, milk, sugar and vanilla. Pour over rice in each
cup. Place pan on rack in preheated 350°F oven. Pour very hot water into
pan to within 1/2 inch of top of custard. Bake until knife inserted near
center comes out clean, 25 to 30 minutes. Remove promptly from hot
water. Cool slightly on wire rack.
Slowly blend 1 1/2 cups reserved apple juice into cornstarch. Cook over
medium heat, stirring constantly, until mixture boils. Unmold custards onto
serving dishes. Top with apple syrup.
