My Mum’s Rice Pudding Brulee 🍚🔥

Overview:

This delightful dish, fondly passed down through generations, blends the comforting essence of rice pudding with the luxurious touch of a crème brûlée. Handed down from my Mum and possibly originating from an Arabella Boxer recipe in the 1960s, this fusion has graced our family tables for over three decades, earning its place as a cherished dessert. Get ready to embark on a culinary journey that marries tradition with indulgence!

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour and 10 minutes
• Serves: Adjusts as needed

Ingredients:

• 1/4 cup pudding rice
• 1 cup milk
• 2-3 teaspoons vanilla extract
• 1 tablespoon butter
• 4 tablespoons caster sugar (plus extra for brûlée topping)
• 2 egg yolks

Nutritional Information (per serving):

• Calories: 368.8
• Fat: 12.4g
  • Saturated Fat: 7.2g
• Cholesterol: 126.7mg
• Sodium: 106.3mg
• Carbohydrates: 57.5g
  • Fiber: 0.8g
  • Sugar: 28.4g
• Protein: 7.2g

Instructions:

Step 1: Preparing the Rice

1. In a small saucepan, place the pudding rice and cover it with boiling water. Allow it to cook for approximately 4 minutes until it’s partially cooked.
2. Drain the rice and rinse it under hot running water to remove excess starch.

Step 2: Infusing with Milk

3. In another saucepan, combine the milk and vanilla extract, then bring the mixture to a gentle boil.

Step 3: Baking the Pudding

4. Preheat your oven to a moderate temperature.
5. Transfer the partially cooked rice into a covered casserole dish, then pour in the vanilla-infused milk.
6. Place the casserole dish in the preheated oven and bake for 30 minutes until the rice is tender and the mixture is creamy.

Step 4: Preparing the Brûlée Topping

7. While the rice is baking, prepare the brûlée topping. Cream together the butter and caster sugar until smooth and creamy.
8. Add the egg yolks to the butter-sugar mixture and beat until well combined.

Step 5: Final Baking

9. Once the rice is done, remove it from the oven and slightly reduce the oven temperature.
10. Combine the egg mixture with the baked rice, stirring gently with a fork until fully incorporated.
11. Butter a soufflé dish and pour the rice mixture into it. Place the dish in a larger pan filled with hot water to create a water bath.
12. Bake the rice pudding brûlée for an additional 40 minutes until it sets and achieves a luscious texture.

Step 6: Creating the Crisp Brûlée Top

13. Allow the pudding to cool completely.
14. Once cooled, generously sprinkle caster sugar over the surface of the pudding.
15. Place the dish under a very hot grill until the sugar caramelizes and forms a golden-brown crust, reminiscent of a classic crème brûlée.

Step 7: Serving

16. Chill the pudding to enhance its flavors and serve it with a side of thin cream for an extra touch of decadence.

Tips:

• Ensure to rinse the partially cooked rice under hot water to prevent it from becoming overly starchy.
• When adding the egg yolks to the butter-sugar mixture, do so gradually while continuously beating to prevent curdling.
• Placing the soufflé dish in a hot water bath helps to ensure even cooking and prevents the custard from curdling or cracking.
• Be cautious when caramelizing the sugar topping under the grill to avoid burning. Keep a close eye on it until it achieves the desired golden-brown hue.

Indulge in the rich flavors and creamy textures of this timeless dessert, a perfect harmony of nostalgia and sophistication that will leave your taste buds singing with delight. Enjoy the warmth and comfort of my Mum’s Rice Pudding Brulee, a true culinary treasure!