Golden creamy custard bobotie cups | Spekko Rice
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Golden creamy custard bobotie cups

Golden creamy custard bobotie cups

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    For the bobotie filling
    1 slice white bread
    ½ cup (125ml) milk
    10 ml oil
    ½ onion, finely chopped
    250 g beef mince
    1 tsp curry powder
    ½ tsp salt
    ½ tsp pepper
    2 tsp sugar
    1 tbsp vinegar
    1 tbsp chutney
    ½ cup (125ml) water
    ¼ cup seedless raisins (optional)

    For the custard layer
    2 eggs, beaten
    60 ml cream
    Salt and black pepper, to taste
    30 g butter, melted

    For the crispy rice cups
    1 cup Spekko India Gate Basmati Rice
    1 cup yoghurt
    3 egg yolks

    To garnish
    bay leaves
    fresh chillies


    1. Preheat the oven to 180 °C and grease a muffin tin with 6 large cups.
    2. First make the rice cups: Cook rice according to the pack instructions.
    3. Mix the yoghurt and egg yolks together.  Add them to the rice and mix. Set aside.
    4. To make the bobotie filling: Soak bread in the milk.
    5. Heat the oil in a saucepan and fry the onion until soft. Add the mince and fry until browned.
    6. Stir in the curry powder and season with salt and pepper. Squeeze the milk out of the bread and crumble the soggy bread into the mince.
    7. Add the sugar, vinegar, chutney, raisins and ½ cup water to the mince. Stir and allow to simmer for 10 minutes or until the mince is cooked and the mixture is almost dry, but still moist.
    8. To make the custard layer, whisk the eggs, cream, remaining milk from the soaked bread, salt, pepper and butter together until well combined.
    9. To assemble the cups: Spoon the rice into the greased muffin tin. Spread it evenly but not too thinly, pressing up the sides.
    10. Bake for 30 minutes and remove from the oven.
    11. Add a generous spoonful of mince into each rice cup and smooth the top, keeping enough space at the rim of the cup for the custard topping.
    12. Pour the custard over the top of each bobotie cup and top with a bay leaf.
    13. Stand for 5 minutes and bake for a further 10 minutes or until the custard has set.

    Serve and ENJOY!

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