My Mum's Rice Pudding Brulee Recette

Indulge in this heavenly dessert – a delightful fusion of creamy rice pudding and rich crème brûlée! This family heirloom recipe, passed down through generations since the 1960s, boasts a unique twist on a classic. Imagine the comforting warmth of rice pudding topped with a gloriously crisp, caramelized sugar crust. Prepare to be amazed by this unforgettable culinary experience, perfect for impressing guests or treating yourself to a special treat. Get ready to create a taste of nostalgia with this iconic recipe!

Préparation 15 min

Cuisson 70 min

Calories 368.8 kcal

Protéines 14g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour My Mum's Rice Pudding Brulee

1 cup uncooked long-grain rice
4 cups whole milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter
1/4 cup caster sugar
2 large egg yolks
2 cups boiling water
1/2 cup granulated sugar
a dollop of whipped cream

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Comment préparer My Mum's Rice Pudding Brulee

Rinse 1 cup of uncooked long-grain rice under cold water.
Place rinsed rice in a small saucepan, cover with 2 cups of boiling water, and cook for 4 minutes.
Drain the rice and rinse thoroughly under hot running water.
In a separate saucepan, heat 4 cups whole milk with 1 teaspoon vanilla extract until just boiling. Remove from heat.
Preheat oven to 350°F (175°C).
Combine the cooked rice and warm milk mixture in a greased 2-quart casserole dish. Cover and bake for 30 minutes.
Meanwhile, in a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
Beat in 2 large egg yolks one at a time, mixing well after each addition.
Remove the rice pudding from the oven and reduce oven temperature to 325°F (160°C).
Gently stir the egg yolk mixture into the baked rice pudding using a fork until well combined.
Butter a 1.5-quart soufflé dish. Pour the rice pudding mixture into the prepared soufflé dish.
Place the soufflé dish in a larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the soufflé dish (bain-marie).
Bake for 40 minutes, or until the custard is set and lightly golden.
Remove from oven and let cool completely.
Once completely cold, generously sprinkle the top with 1/4 cup caster sugar.
Place under a preheated broiler until the sugar is caramelized and golden brown. Watch carefully to prevent burning.
Refrigerate for at least 2 hours before serving. Garnish with a dollop of whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

113g

Fat

35g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European French American Vegetarian Gluten Free Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Desserts Rice Oven European Grains Dietary Low Sodium Low In Something Pasta Rice And Grains Short Grain Rice Equipment 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer My Mum's Rice Pudding Brulee ?

My Mum's Rice Pudding Brulee prend environ 85 minutes du début à la fin — environ 15 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient My Mum's Rice Pudding Brulee ?

My Mum's Rice Pudding Brulee contient environ 368.8 calories par portion, avec environ 14 g de protéines, 19 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour My Mum's Rice Pudding Brulee ?

Les principaux ingrédients de My Mum's Rice Pudding Brulee sont Pudding Rice, Milk, Vanilla Extract, Butter, Caster Sugar, Egg Yolks. Consultez la liste complète avec les quantités ci-dessus.