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.
229K 31 4.5
Last modified on: February 11th 2011
Keywords for this recipe:Rice puddingCaramelBain-marieFor 1 pudding, you will need:
- 0
400 g Rice pudding (riz au lait) - 1
2 eggs - 2
100 g caster sugar - 3
3 tablespoons water - Total weight: 645 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 7 min. | 30 min. | 1 hour 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 51 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,254 Kcal or 5,250 Kj | 41 gr | 180 gr | 39 gr |
| 63 % | 16 % | 17 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 194 Kcal or 812 Kj | 6 gr | 28 gr | 6 gr |
| 10 % | 2 % | 3 % | 1 % |
| Per pudding | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,254 Kcal or 5,250 Kj | 41 gr | 180 gr | 39 gr |
| 63 % | 16 % | 17 % | 6 % |
How much will it cost?
Source
Home made.
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, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Buckwheat almond biscuits, Corsican tarts, Blackberry and almond fondant tart, Galette Charentaise, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Sesame fried scampi, Yeast-based flaky dough (for croissants), Praline, Gingerbread, Rabbit civet "à la normande", ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Poppy seed and lemon cake, Leek and Mimolette tart, Tiramisu, Hamburger buns, ... All |
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