Best Carolina Rice Pudding Brûlée From Sara Fosters Sou Recipes

Carolina Rice Pudding Brûlée image

Provided by Sara Foster

Yield Makes six 6-ounce servings

Number Of Ingredients 11

3 cups milk
3/4 cup Carolina Gold or other long-grain white rice
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 teaspoon kosher salt
1 cup heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
6 tablespoons natural cane sugar or granulated sugar

Steps:

Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts.
Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar.
If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.

Larry Forgione's Rice Pudding Crème Brûlée image

Provided by Larry Forgione

Yield Makes 8 to 12 servings

Number Of Ingredients 6

2 quarts milk
10 ounces rice (1 cup)
1 vanilla bean
1 small cinnamon stick
8 ounces granulated sugar (1 cup)
Additional sugar for topping

Steps:

Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

My Mum's Rice Pudding Brulee image

Provided by Kate in Katoomba

Categories Dessert

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 lb pudding rice
1 pint milk
2 -3 drops vanilla extract
1 ounce butter
4 ounces caster sugar
2 egg yolks
additional caster sugar, for topping

Steps:

Put rice in small pan and cover with boiling water and cook for 4 minutes.
Drain and rinse under the hot tap.
Put milk in pan with the vanilla and bring to the boil.
Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
Cream butter and sugar until smooth and creamy, add egg yolks and beat.
Take rice out of oven, and turn oven down a fraction.
Add egg mix mixture to the rice and beat together with a fork.
Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
Remove and cool.
When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
Chill and serve with thin cream.