Rice pudding with caramel topping | Milkbottle

Rice pudding with caramel topping


A gorgeous and delicious pudding, this dessert turns every meal into a memorable event, perfect for Christmas dinner.

Rice pudding with caramel topping
Serves 4
250 ml milk
3 egg yolks (medium size)
25 g vanilla custard powder
For the rice pudding:
1 vanilla pod
850 ml milk
100 g pudding rice / short grain white rice
70 g granulated sugar
1 tbsp organic orange zest
150 g sour cherry jam
60 g cane sugar
¼ tsp salt
1-2 handsful of roughly chopped pistachio nuts to garnish
Cut the vanilla pod lengthwise and scrape out the seeds. Combine the vanilla seeds and pod, 600 ml of milk, rice and 70 g of sugar and bring to a boil.
Reduce heat to a low temperature and simmer with the lid on for 25 minutes.
Stir occasionally.
Meanwhile take 5 tbsp of the remaining milk (250 ml) and whisk with custard powder, salt and egg yolk.
Once the rice is tender, take another pot and bring the remaining milk (approx. 200 ml) with the orange zest to the boil.
Add to the egg yolk-milk while stirring.
Stir this into the pudding rice.
Bring to the boil and let simmer for 1 minute until the pudding thickens.

Spread the sour cherry jam on the bottom of an oven-proof dish (holding 1l minimum). Pour the milk rice on top and smoothen the top.
Refrigerate uncovered for at least 2 hours.
For serving evenly sprinkle the cane sugar on the pudding.
Caramelise with a blow torch. (Alternatively use the oven grill to caramelise, take care that the sugar doesn’t get too dark).
Garnish with the chopped pistachio nuts.
Preparation time: approx. 40 minutes (plus 2 hours refrigerating)

Image and recipe: Kitchen trinity via Taverne Agency

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