My Mum's Rice Pudding Brulee

Indulge in the ultimate dessert comfort with "My Mum's Rice Pudding Brûlée," a decadent twist on a classic favorite. This creamy, oven-baked rice pudding features luxurious Arborio rice simmered in vanilla-infused whole milk, enriched with a touch of heavy cream and butter for an irresistibly smooth texture. A gentle tempering of egg yolks adds richness, while a crisp brûlée topping of caramelized brown sugar offers a satisfying crunch with every bite. Perfectly portioned into individual ramekins, this dessert is chilled for a creamy contrast to the golden crackle of its caramelized crust. Ideal for cozy family gatherings or special occasions, this creamy and caramelized treat is both nostalgic and indulgently elegant.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 100 grams Arborio rice
• 1 liter Whole milk
• 150 grams Granulated sugar
• 1 piece Vanilla bean pod
• 120 milliliters Heavy cream
• 25 grams Unsalted butter
• 2 pieces Egg yolks
• 1 pinch Salt
• 50 grams Brown sugar

Directions

Step 1

Rinse the Arborio rice under cold water to remove excess starch and set aside.

Step 2

Heat the whole milk in a large saucepan over medium heat until just below a simmer. Split the vanilla bean pod lengthwise, scrape the seeds into the milk, and add the pod as well for infusion.

Step 3

Add the rinsed rice, granulated sugar, and a pinch of salt to the milk. Stir well and reduce the heat to low. Cook for 40-45 minutes, stirring frequently, until the rice becomes tender and the mixture thickens.

Step 4

Remove the vanilla bean pod from the saucepan and discard. Stir in the unsalted butter until melted, followed by the heavy cream. Cook for an additional 5 minutes, stirring constantly.

Step 5

In a separate small bowl, whisk the egg yolks. Take a few spoonfuls of the hot rice mixture and gradually whisk into the egg yolks to temper them. Add the tempered egg yolks back into the rice pudding and mix thoroughly.

Step 6

Divide the rice pudding into 4 oven-safe ramekins and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or until chilled.

Step 7

Once chilled, sprinkle an even layer of brown sugar over the top of each ramekin. Use a kitchen torch to caramelize the sugar by moving the flame evenly across the surface until it melts and hardens into a crisp layer. Alternatively, you can broil the ramekins under a preheated broiler until the sugar caramelizes, watching carefully to prevent burning.

Step 8

Allow the caramelized tops to cool for a minute or two before serving. Crack through the crispy sugar layer to enjoy the creamy rice pudding beneath!

Nutrition Facts

Serving size	(1515.7g)

Amount per serving	% Daily Value*
Calories	2224.7

Total Fat 103.9g	0%
Saturated Fat 59.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 668.1mg	0%
Sodium 606.7mg	0%
Total Carbohydrate 276.7g	0%
Dietary Fiber 0.6g	0%
Total Sugars 248.5g
Protein 41.8g	0%

Vitamin D 490.4IU	0%
Calcium 1372.2mg	0%
Iron 1.6mg	0%
Potassium 1696.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 7.6%

Carbs: 50.1%