Desserts · Holiday Recipes · International Recipe

RICE PUDDING BRÛLÉE

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RICE PUDDING BRÛLÉE

This Rice Pudding Brulee is a double winner. Its a rice pudding plus creme brulee in one. Its definitely a must try dessert y’all will love.

RICE PUDDING BRÛLÉE

INGREDIENTS
4 cups (1 L) water
1 ½ cups (375 mL) glutinous rice (if none any rice)
½ tsp salt
250 ml heavy whipping cream
250 ml sweetened condensed milk
½ tsp vanilla extract
¼ tsp ground cinnamon
½ cup (125 mL) packed brown sugar
2 tbsp powdered sugar
INSTRUCTIONS:
1. In a pot, mix water, rice and salt. Let it boil over high heat, then just let it simmer over lowest heat (just like cooking a rice).
2. Mix it well as it cooks and prevent it from sticking to the bottom (this is sticky compared to normal rice). Let it cook for about 15-18 minutes. Turn off heat and just let it stand to cool for 10 minutes.
3. Once rice is slightly cooled, you can add heavy whipping cream, condensed milk, vanilla and cinnamon. Mix and combine all the ingredients until incorporated.
4. Transfer into a round baking dish or set of ramekins and flatten out the mixture. Set aside.
5. Caramelizing Sugar: For this step you can either use a torch fire or you can use the top heat of the oven to toast the sugar into a hard caramel candy.
6. Preheat broiler to 290°C or 550°F.
7. Combine brown sugar and powdered sugar until well blended; sprinkle evenly on top of the pudding until all surface of pudding are covered.
8. Place baking dish inside the oven very close to the heating element (about 2″ close). Broil the pudding, until the sugar starts to melt and brown. Watch out closely and prevent sugar from burning or toast unevenly. You may need to adjust the position as needed or turn off heat as soon as the sugar are all melted.
9. You need a golden brown caramel. Once done, remove from the oven. Let it cool for about 10 minutes or until caramel is hard. Serve and enjoy!

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