Best 5 Lemon Rice Pudding Brulee Recipes
Indulge in a culinary delight with our exquisite Lemon Rice Pudding Brulee, a harmonious blend of classic crème brulee and the vibrant flavors of lemon and rice. This dessert symphony begins with a creamy rice pudding base infused with zesty lemon zest and juice, creating a smooth and luscious texture. Topped with a caramelized sugar crust, each spoonful promises a delightful crunch followed by a creamy, citrusy explosion.
Accompanying this delightful dessert are three additional variations that offer unique flavor experiences. The Lemon Blueberry Rice Pudding Brulee introduces a burst of juicy blueberries that complement the lemon's tanginess. For a tropical twist, the Lemon Coconut Rice Pudding Brulee incorporates the sweetness of coconut milk and toasted coconut flakes. Last but not least, the Lemon Raspberry Rice Pudding Brulee combines the delicate tartness of raspberries with the lemon's brightness, creating a vibrant and refreshing treat.
LEMON PUDDING BRULEE WITH BLUEBERRIES
This is a yummy looking dessert I am going to try from Sandra Lee today on the Food Network along with her other lemon recipes. My hubby loves Creme Brulee - it's his favorite dessert in fact, and I think I could manage this one for Valentine's Day. ;) I will post a pic if it turns out! It looked scrumptious on tv- lemons and blueberries mmmm...c'mon summer!!
Provided by Mommy Diva
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the cold milk and pudding mix for 2 minutes in a medium mixing bowl. Place in refrigerator for 5 minutes.
- Set aside 12 blueberries for garnish.
- Fold remaining berries into the pudding.
- Divide pudding into 4 portions(8-ounce heat-proof ramekins preferred).
- Refrigerate desserts until ready to serve.
- Sprinkle the top of each dessert with 1 tablespoon of sugar.
- Place ramekins on a cookie sheet and put under broiler for 2 to 3 minutes or until sugar has caramelized or use a culinary torch. (Hint: rotate sheet pan under broiler so that sugar caramelizes evenly).
- Garnish each brulee with the remaining blueberries.
- Enjoy! ;).
Nutrition Facts : Calories 239.7, Fat 4.8, SaturatedFat 2.8, Cholesterol 17.1, Sodium 383.8, Carbohydrate 46.8, Fiber 0.9, Sugar 16.3, Protein 4.3
RICE PUDDING BRULEE
This recipe was given to me by my sister-in-law from Quebec...it's the most amazing, easy to make rice pudding, with a carmelized brown sugar topping.
Provided by skunk galloway
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine uncooked rice, pudding mix, cream and eggs.
- Heat in a saucepan on medium heat until it comes to a boil.
- Remove from heat.
- Pour into an oven-proof casserole dish and chill completely.
- Sprinkle brown sugar all over the top.
- Place under the broiler and heat the topping until it melts and carmelizes.
- Remove from heat and chill again to harden the carmelized brown sugar.
- Serve.
Nutrition Facts : Calories 493.5, Fat 32.8, SaturatedFat 19.8, Cholesterol 176.1, Sodium 330.5, Carbohydrate 43.3, Fiber 0.3, Sugar 24.5, Protein 7.7
MY MUM'S RICE PUDDING BRULEE
This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba
Provided by Kate in Katoomba
Categories Dessert
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE
Provided by Larry Forgione
Categories Milk/Cream Rice Dessert Broil Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 6
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.
CREME BRULEE RICE PUDDING
Creme brulee meets rice pudding for a dessert combining the best of both worlds.
Provided by Rice Select
Categories Trusted Brands: Recipes and Tips RiceSelect
Time 35m
Yield 6
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 575.4 calories, Carbohydrate 59 g, Cholesterol 305.7 mg, Fat 34.4 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 20.1 g, Sodium 104.5 mg, Sugar 28.1 g
Tips:
- For a richer flavor, use full-fat milk and cream.
- To make the rice pudding ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 3 days. When ready to serve, preheat the oven to 350°F (175°C) and bake the rice pudding for 20-25 minutes, or until it is heated through.
- For a vegan version of this recipe, use almond milk, coconut milk, or soy milk instead of cow's milk. You can also use vegan butter or margarine instead of butter.
- If you don't have a kitchen torch, you can brown the tops of the rice puddings with a broiler. Just be sure to watch them closely so they don't burn.
Conclusion:
Lemon rice pudding brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy cooks. The combination of creamy rice pudding, tangy lemon, and caramelized sugar is sure to please everyone at your table.
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