Baked Rice Custard

This is so so easy to make. And it's very light, which means I could easily eat 2 servings rather than the suggested 1, not sure if that's a good thing though.

Cooking 2 tablespoons of rice in 500ml water for 12mins. Drain and spoon into 3 medium ramekins

Whisk 3 eggs and 1/4 cup of sugar

Stir in 3 1/4 cups of milk and 1 teaspoon of vanilla paste

Pour mixture into the ramekins then dot with butter and sprinkle with nutmeg

Bake for 35mins at 160 degrees C

The Bun is Finally out of the Oven!

What took 39 weeks to bake and get ready, Caitlin finally arrived on Tuesday 4 May 2010 at 6.26am.

So please forgive me if I haven't, or won't be posting much for the next.....gosh, who knows, I can't even imagine when it will get easier with a newborn and a 3 year old!!! For now we are either eating very boring simple food not worth capturing or posting about or we are getting home delivery from my parents (thanks parents!). And going out to eat? Totally out of the question.

I've got a few backup food photos I can type up about so there will be some contact from me, but for now....I think I'll just enjoy the new addition to our family.