Creme Brulee Rice Pudding Recipes

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MY MUM'S RICE PUDDING BRULEE



My Mum's Rice Pudding Brulee image

This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba

Provided by Kate in Katoomba

Categories     Dessert

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 lb pudding rice
1 pint milk
2 -3 drops vanilla extract
1 ounce butter
4 ounces caster sugar
2 egg yolks
additional caster sugar, for topping

Steps:

  • Put rice in small pan and cover with boiling water and cook for 4 minutes.
  • Drain and rinse under the hot tap.
  • Put milk in pan with the vanilla and bring to the boil.
  • Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
  • Cream butter and sugar until smooth and creamy, add egg yolks and beat.
  • Take rice out of oven, and turn oven down a fraction.
  • Add egg mix mixture to the rice and beat together with a fork.
  • Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
  • Remove and cool.
  • When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
  • Chill and serve with thin cream.

CREME BRULEE RICE PUDDING - CREME BRûLéE RECIPE



Creme Brulee Rice Pudding - Creme Brûlée recipe image

Make your rice pudding super fancy with a decadent burnt sugar topping! Try it with our Rice Pudding with Caramel to make it extra sweet.

Provided by Senor Rico

Categories     Dessert

Time 10m

Yield 1

Number Of Ingredients 2

8 oz Señor Rico® Rice Pudding with Caramel
Sugar

Steps:

  • Divide Señor Rico® Rice Pudding into two ramekins or a serving dish.
  • Dust a thick layer of sugar over the top of the rice pudding and burn with a blow torch until caramelized.
  • Dust a thick layer of sugar over the top of the rice pudding in a baking ramekin or dish. Broil 5-6 inches from heat until sugar melts evenly and becomes a caramel color.
  • In a small saucepan, add ¾ cups of sugar and a splash of water and heat, without stirring, until it turns an amber caramel color. Remove from heat and pour over the top of the rice pudding, tilting the dish around to evenly distribute.
  • Serve immediately.

CREME BRULEE RICE PUDDING



Creme Brulee Rice Pudding image

Creme brulee meets rice pudding for a dessert combining the best of both worlds.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 35m

Yield 6

Number Of Ingredients 10

1 ¼ cups cooked RiceSelect® Jasmati® Rice
2 cups cream
½ cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3 large eggs
3 large egg yolks
¾ cup sugar, divided
½ teaspoon ground cinnamon
Hot water

Steps:

  • Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
  • In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
  • In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
  • Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
  • Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
  • Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
  • Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
  • Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

Nutrition Facts : Calories 575.4 calories, Carbohydrate 59 g, Cholesterol 305.7 mg, Fat 34.4 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 20.1 g, Sodium 104.5 mg, Sugar 28.1 g

LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE



Larry Forgione's Rice Pudding Crème Brûlée image

Provided by Larry Forgione

Categories     Milk/Cream     Rice     Dessert     Broil     Fall     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 6

2 quarts milk
10 ounces rice (1 cup)
1 vanilla bean
1 small cinnamon stick
8 ounces granulated sugar (1 cup)
Additional sugar for topping

Steps:

  • Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
  • Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

RIDICULOUSLY EASY CREME BRULEE



Ridiculously Easy Creme Brulee image

Got this from the Kraft Canada website. I was looking for a way to simulate creme brulee without all the work. This is a very easy, tasty treat.

Provided by Miraklegirl

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups cold milk
1 cup half-and-half cream
2 (1 1/2 ounce) packages vanilla instant pudding mix or 2 (1 1/2 ounce) packages vegetarian instant vanilla pudding mix
brown sugar

Steps:

  • Pour milk and cream into a mixing bowl and add pudding mix.
  • Whisk until slightly thickened.
  • Pour into a large baking dish and sprinkle with brown sugar.
  • Broil until sugar melts and bubbles.

Nutrition Facts : Calories 154.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.3, Sodium 246.8, Carbohydrate 17.8, Sugar 12.3, Protein 3.9

RASPBERRY RICE PUDDING CREME BRULEE



Raspberry Rice Pudding Creme Brulee image

This is one of the best variations to a creme brulee classic dessert.

Provided by EagleBro5

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

½ cup water
¼ teaspoon salt
⅓ cup long-grain rice
1 ⅓ cups heavy whipping cream
¼ cup half-and-half
½ vanilla bean, split lengthwise
6 large egg yolks
⅓ cup white sugar
36 raspberries
6 tablespoons white sugar

Steps:

  • Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
  • Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
  • Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
  • Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 37.6 g, Cholesterol 281 mg, Fat 25.3 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 130.2 mg, Sugar 25.8 g

HONEY VANILLA RICE-PUDDING CRèME BRûLéE



Honey Vanilla Rice-Pudding Crème Brûlée image

Categories     Milk/Cream     Egg     Rice     Dessert     Bake     Broil     Vanilla     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

2/3 cup water
1/3 cup long-grain rice
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
1/2 cup honey
1/4 teaspoon salt
1/3 cup firmly packed light brown sugar
orange sections as an accompaniment

Steps:

  • In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
  • Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
  • Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

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