LEMON PUDDING BRULEE WITH BLUEBERRIES
Steps:
- In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
- Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
- To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
- Garnish each pudding with 3 of the reserved berries.
LEMON RICE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
- Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
- Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.
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.
GREEK LEMON-RICE PUDDING
A dessert adapted from one of the wonderful Moosewood cookbooks. Times do not include extra time needed for pudding to cool.
Provided by echo echo
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
- Bring to a boil and lower the heat to a mild simmer.
- Cover and cook until rice is tender, approximately 20 minutes.
- Remove from stove and beat in the eggs.
- Continue to beat 1-2 minutes.
- Stir in sugar, lemon juice and peel, and vanilla.
- Transfer to a serving bowl.
- Sprinkle top generously with cinnamon.
- Cool to room temperature.
- Cover tightly and refrigerate until cold.
Nutrition Facts : Calories 305.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 113.4, Sodium 356.6, Carbohydrate 56.5, Fiber 1.3, Sugar 18.1, Protein 6.4
BAKED LEMON & VANILLA RICE PUDDING
The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
Provided by Good Food team
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
- Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Protein 6 grams protein
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
RICE PUDDING WITH LEMON SAUCE
Make and share this Rice Pudding With Lemon Sauce recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- cook rice.set aside.
- beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl.
- Pour into 2 quart baking dish.in which 1 stick of butter has been melted.
- bake at 400* for 30 minutes.(center should be a little shaky).
- to prepare LEMON SAUCE:.
- mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture --
- stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired.
- this is good over bread pudding, rice pudding or leftover crumbled cake.
- makes about 1 cup -- .
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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