Best Lemon Rice Pudding Brulee Recipes

LEMON PUDDING BRULEE WITH BLUEBERRIES

Steps:

• In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
• Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
• To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
• Garnish each pudding with 3 of the reserved berries.

BAKED LEMON & VANILLA RICE PUDDING

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
• Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

CREME BRULEE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
• In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
• In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
• Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
• Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
• Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
• Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
• Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

MY MUM'S RICE PUDDING BRULEE

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.