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
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.
CREME BRULEE BREAD PUDDING
Provided by Wanna Make This?
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Brush or spread the butter over the bottom and sides of a 2-quart flame-proof baking dish.
- Fill the prepared baking dish with the cubed bread. In a large bowl, whisk together the milk, eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Pour the liquid mixture over the bread, turning the cubes gently with a spatula so the bread is coated. Let sit for 10 minutes so the bread absorbs the custard mixture.
- Press down gently with a spatula to distribute the custard and bread evenly in the dish. Bake for until the pudding is set in the center but still very moist and the top is lightly browned, 30 to 45 minutes.
- Meanwhile, mix together the remaining 2 tablespoons sugar with the smoked paprika in a small bowl. When the pudding is set, remove it from the oven. Preheat the broiler. Top the pudding with an even layer of the potato chips and sprinkle with the sugar and paprika mixture. Broil until the top is toasted and deeply golden. Cool for 10 minutes; serve warm.
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
RIDICULOUSLY EASY CREME BRULEE
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
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
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.
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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