RICE PUDDING BRULEE
And here's a recipe that brings together homemade classics like rice pudding and creme brulee. If you're a fan of those, then this just might be your favorite dessert. It's ready in half an hour without too much fuss, all the more reason to enjoy it.
Provided by Vlad Popa
Categories Christmas, Dessert, gluten-free, nut-free, Party, Pasta & rice, sweet, Thanksgiving, vegetarian
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Place half of the sugar in a small bowl.
- Add the vanilla extract and both egg yolks. Mix everything with a spatula until smooth.
- Heat the milk in a saucepan over low heat. Start stirring and add the cooked rice.
- Mix and add the egg and sugar mixture.
- Bring it to a boil and whisk it on the heat for 2-3 minutes, until it thickens.
- Place the mixture into 2 separate smaller bowls or ramekins. Divide the remaining sugar between them and pour it on top of the bowls.
- Use a torch and caramelize the sugar on top, or if you don't have one, turn the oven on full power and slide the bowls into the oven, on the top slot, until the sugar caramelizes.
Nutrition Facts : Calories 495 calories, Protein 90 grams, Fat 11 grams, Carbohydrate 9 grams
CREME BRULEE RICE PUDDING
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
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
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.
MY MUM'S RICE PUDDING BRULEE
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
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.
STRAWBERRY RICE BRûLEé
This is is a classy version of traditional rice pudding, which can be made up to 2 hours ahead
Provided by Jeremy Emmerson
Categories Dessert, Dinner, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Preheat the grill on its highest setting. Divide the strawberries between 6 ramekins, douse with cointreau and top with the fresh rice pudding. Coat the tops with a good sprinkling of sugar and brown under the grill for 7-8 minutes until lightly golden. Leave to settle for at least 5 minutes before serving (can be made up to an hour or two ahead).
Nutrition Facts : Calories 189 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
RICE PUDDING BRULEE
This recipe was given to me by my sister-in-law from Quebec...it's the most amazing, easy to make rice pudding, with a carmelized brown sugar topping.
Provided by skunk galloway
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine uncooked rice, pudding mix, cream and eggs.
- Heat in a saucepan on medium heat until it comes to a boil.
- Remove from heat.
- Pour into an oven-proof casserole dish and chill completely.
- Sprinkle brown sugar all over the top.
- Place under the broiler and heat the topping until it melts and carmelizes.
- Remove from heat and chill again to harden the carmelized brown sugar.
- Serve.
Nutrition Facts : Calories 493.5, Fat 32.8, SaturatedFat 19.8, Cholesterol 176.1, Sodium 330.5, Carbohydrate 43.3, Fiber 0.3, Sugar 24.5, Protein 7.7
RASPBERRY RICE PUDDING CREME BRULEE
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
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
LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE
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
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.
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