This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
268 K 4.4/5 (32 reviews)
1 hour 40 min.
Easy
2.05 €
1 pudding
4 IngredientsLast 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: 645 grams
Times for this recipe
Preparation: 1 hour 7 min.
Cooking: 30 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 55 min.
Make 400 g rice pudding (riz au lait).
Stage 2 - ⌛ 2 min.
Beat 2 eggs to mix well.
Stage 3 - ⌛ 1 min.
Pour onto the hot rice pudding...
Stage 4 - ⌛ 3 min.
...while stirring to mix well.
Stage 5 - ⌛ 2 min.
Stage 6 - ⌛ 10 min.
Cook to obtain a brown caramel
Stage 7 - ⌛ 2 min.
Pour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later).
Stage 8 - ⌛ 3 min.
And immediately pour in the rice pudding.
Stage 9
You can also make individual rice puddings in ramekins or small moulds.
Stage 10 - ⌛ 20 min.
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.
Leave to cool, then refrigerate overnight.
Stage 11 - ⌛ 3 min.
Turn out onto a plate, allowing the caramel to flow over the top of the pudding.
Stage 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).
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 pudding : 1.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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, Caramelized apple rice pudding, ... See them all 2
Caster sugar
Like these other recipes: Toffee apple upside-down cake, Gâteau Breton (Brittany butter cake), Little caramelized peach tarts, Toasted-flour biscuits, Gâteau Basque , ... See them all 364
Water
Like these other recipes: "Buttonhole" quail eggs, How to seal a terrine or casserole dish, Mustard baps, How to prepare a bain-marie, Leek and potato soup, ... See them all 137
Egg
Like these other recipes: Chocolate and matcha tea biscuits, Moist chocolate cake, Pistachio shortbread biscuits, Coconut sweetcrust pastry, Lemon and lime cakes, ... See them all 243
Other recipes you may also like
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013130 K4.6 30 min.
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake. December 30th 201984 K4.7 1 hour 7 min.
Galette Charentaise
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious. August 26th 201864 K5 2 hours 45 min.
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves. September 26th 2018122 K 40 min.
Mini almond-morello tarts
This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them). March 1st 202043 K 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.