CAROLINA RICE PUDDING BRûLéE
Provided by Sara Foster
Categories Rice Dessert Bake Spice Vanilla Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes six 6-ounce servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
- In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
- Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts.
- Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
- Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar.
- If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.
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Maher Jani
[email protected]I'm definitely going to make this recipe again. It's a new favorite!
Mussa tujii
[email protected]This dessert is perfect for a special occasion. It's elegant and delicious.
Brandon James
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I used brown rice instead of white rice, and I added a bit of cinnamon and nutmeg to the rice pudding.
Drunk Monkey
[email protected]I followed the recipe exactly and my rice pudding turned out lumpy. I'm not sure what went wrong.
Michael Matonkole
[email protected]This dessert was a little too rich for my taste, but it was still very good.
Zaynab Dualeh
[email protected]I'm not a fan of the flavor combination of rice pudding and brûléed sugar.
janet suuk
[email protected]This recipe is a great way to use up leftover rice. It's also a delicious and affordable dessert.
Abdul Haq Abdul Haq
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
itz christal
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The end result was a delicious and impressive dessert.
Rodney Uwaechie
[email protected]The rice pudding was a little too sweet for my taste, but the brûléed sugar topping was delicious.
MY You Tube
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rice pudding, but I'm so glad I did! This dessert was amazing.
zander
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
Banele Cele
[email protected]I followed the recipe exactly and it came out great! The rice pudding was creamy and flavorful, and the brûléed sugar topping was divine.
Ahmed ali rajput
[email protected]This dessert was easy to make and turned out perfect. My family loved it!
lml Mustafa
[email protected]I'm not usually a fan of rice pudding, but this recipe changed my mind. The brûléed sugar topping adds a delicious crunch and sweetness that perfectly complements the creamy rice pudding.
Nixie 30 plays
[email protected]This Carolina Rice Pudding Brûlée was a delightful treat! The combination of creamy rice pudding and the caramelized sugar topping was simply irresistible. I loved the contrast of textures and flavors.