My Easy Baked Cottage Cheese and Rice Custard Recipe Is a Comforting Dessert - Beauty Cooks Kisses (2024)

What can be more comforting that baked custard for a satisfying way to warm up the body and delight the tummy? My baked cottage cheese and rice custard recipe is so simple to prepare that you will hardly believe it, but you will be thrilled that you did once you take your first taste of its delectable sweetness and flavor twist from introducing vanilla, almond extract and nutmeg to the mix.

My custard recipe is not as intensely rich like a cheesecake creation with denser cream cheese or neuchatel cheese as far as texture is concerned. To make this a more nourishing dessert, I found that cream-style cottage cheese along with milk gives this baked custard a lighter, fluffier texture with slightly more firm consistency than a souffle. Now you have somewhat of an idea of what to expect.

You might think that this baked custard recipe may be complicated and dirty up a lot of extra dishes just to make this. Yet, I am happy to report that you just assemble and then beat the ingredients with your electric mixer before depositing the beaten mixture into your custard cups for baking.

I found that using the cream-style cottage cheese (4%) produces a better custard over the lower-fat cottage cheese (2%) or fat-free variety for this dessert. I use the large curd because it is always in my refrigerator, being my favorite for eating. Using the smaller curd does give the custard a smoother texture over the larger curd. If that extra smoothness is that important to you, then use the cream-style, small curd cottage.

This is a substantial dessert or perfect protein-fortified snack that has the added benefit of curbing your hunger without feeling guilty for all the calories that you just ate. Depending on the size of your dishes, you can makeabout four large or six smaller servings of my recipe. What I am saying is you can enjoy a small serving of this delicious custard and fill full instead of deprived when your sweet tooth acts up.

I hope that I’ve made you hungry for my delicious custard and that you’ll sample it soon. If so, tell me what you think of it.

I love anything custard related, including custard pies. If you feel the same way, I have the easiest custard pie recipe that you ever image that doesn’t require even making a crust. It bakes its own! You really should try that one as well.

Baked Cottage Cheese and Rice Custard Recipe

3 large eggs
2 cups of milk
1 cup of cream-style cottage cheese
½ cups of cooked rice (not minute rice)
½ cups of sugar
1 teaspoon of vanilla
1/4 teaspoon of almond extract
1/8 teaspoon of ground nutmeg

Beat the eggs, milk, cottage cheese, sugar, vanilla, almond extract, cooked rice, and nutmeg with your electric mixer until well blended. I don’t bother sprinkling the nutmeg over the top because I have haters of that spice in my house. When I mix it through, I can more easily sneak the nutmeg in without arousing suspicion. I guess it is a sneaky tactic, but I am so fond of nutmeg and try every trick in the book to put it in my cooking when I can.

Pour into your six custard cups or four large baking bowls and transfer to your 350-degree oven for at least 30-35 minutes of baking, depending how your oven is regulated.

Test with a cake tester or a slender knife to see if anything sticks, determining if your baked cheesecake custard recipe is done.

Serve warm or chilled.

You can eat plain or top with a spoon of preserves.

ENJOY!