Caramel rice pudding

We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.

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Desserts
Cakes and pastries


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For1 pudding 2 puddings 3 puddings

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For 1 pudding, you will need:

400 ml Rice pudding (riz au lait)
2 eggs
100 ml caster sugar
3 tablespoons water

Nutritional information:

Whole recipe

Calories

972

49%

Proteins

32g

12%

Carbohydrates

152g

14%

Fats

26g

Per 100 g

Calories

146

Proteins

Carbohydrates

23g

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 7 min.
Cooking : 30 min.
Start to finish : 1 hour 37 min.

Preservation : Several days in the fridge, in a closed jar.

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How much will it cost?

For 1 pudding : 1.21 €

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Step by step recipe:

Make 400 ml Rice pudding (riz au lait).
Beat 2 eggs to mix well.
Pour onto the hot rice pudding...
...while stirring to mix well.
Preheat oven to 356°F (180°C). Put 100 ml caster sugar and 3 tablespoons water into a small pan.
Cook to obtain a brown caramel
Pour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later).
And immediately pour in the rice pudding.
You can also make individual rice puddings in ramekins or small moulds.
Put mould in the oven, in a large dish filled with hot water to half the depth for about 20 minutes. Leave to cool, then refrigerate overnight.
Turn out onto a plate, allowing the caramel to flow over the top of the pudding.
Serve in fairly thick slices, and if you have a sweet tooth (like me), surrounded with a chocolate sauce, a fresh fruit coulis or custard (crème anglaise).

Remarks:

This rice pudding can easily keep for a few days in the fridge, in this case do not turn out, and cover with plastic film. Maybe you will find it improves with keeping, because during this time rice will continue to dissolve the caramel and absorb its flavour.

Source:

Home made.

Last modified on: February 11^th 2011

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