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Caramel rice pudding

Name: Caramel rice pudding
Prep time: 1 h 7 min
Cook time: 30 min
Total time: 1 h 37 min
Yield: 1 pudding
Cuisine: French
Ingredients: 400 g rice pudding (riz au lait); 2 eggs; 100 g caster sugar; 3 tablespoons water

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.

273 K 4.4/5 (32 reviews)486446

Duration

1 hour 40 min.

Difficulty

Easy

Last modified on: February 11^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 1 hour 7 min.

Cooking 30 min.

When should you start or finish this recipe?

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.

Preheat oven to 356°F (180°C).

Put 100 g caster sugar and 3 tablespoons water into a small pan.

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.

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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	76 g RDI=117 %	215 g RDI=81 %	75 g RDI=103 %	219 kcal RDI=11 %	920 kJ RDI=11 %
Whole recipe	492 g RDI=758 %	1,388 g RDI=524 %	486 g RDI=666 %	1,418 kcal RDI=71 %	5,937 kJ RDI=71 %