|Preparation||Cooking||Start to finish|
|1 hour 7 min.||30 min.||1 hour 37 min.|
|1||Make 400 g Rice pudding (riz au lait).||51 min.|
|2||Beat 2 eggs to mix well.||2 min.|
|3||Pour onto the hot rice pudding...||1 min.|
|4||...while stirring to mix well.||3 min.|
|5||Preheat oven to 356°F (180°C).
Put 100 g caster sugar and 3 tablespoons water into a small pan.
|6||Cook to obtain a brown caramel||10 min.|
|7||Pour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later).||2 min.|
|8||And immediately pour in the rice pudding.||3 min.|
|9||You can also make individual rice puddings in ramekins or small moulds.|
|10||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.
|11||Turn out onto a plate, allowing the caramel to flow over the top of the pudding.||3 min.|
|12||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).|
For 1 pudding : 1.51 €
|Rice pudding (riz au lait): You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, ... All|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant-almond muffins, Strawberry feuilleté, Chocolate eclairs, Santiago Cake, Finger biscuits, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Couscous, Potimarron (Japanese chestnut pumpkin) purée, Ali Baba bread, Seeded loaf, Morel risotto with Vin Jaune and Mont d'Or, ... All|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Génoise (Genoa sponge), Cannelés, Chocolate cake, Breton galettes (pancakes), ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)