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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Last modified on: February 11th 2011
For 1 pudding, you will need:
- 1
400 g Rice pudding (riz au lait) - 2
2 eggs - 3
100 g caster sugar - 4
3 tablespoons water - Total weight: 665 grams
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Measures:
How long does it take?
Fulfillment
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 7 min. | 30 min. | 1 hour 37 min. |
Preservation:
Several days in the fridge, in a closed jar.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Make 400 g 
Beat 2 
Pour onto the hot rice pudding...
...while stirring to mix well.
Preheat oven to 356°F (180°C).
Cook to obtain a 
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.
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 
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