Candy Bar Ganache Rice Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
• For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
• Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
• Serve warm with vanilla ice cream.

Steps:

• For the rice pudding:.
• In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente.
• Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
• For the ganache:.
• In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
• In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
• For the almond slivers:.
• Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
• Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours.
• Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.