Best 2 Raspberry Brulee Rice Pudding Recipes

RASPBERRY RICE PUDDING CREME BRULEE

Steps:

• Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
• Preheat oven to 300 degrees F (150 degrees C).
• Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
• Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
• Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
• Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
• Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

RASPBERRY-TOPPED RICE PUDDING BRÛLÉE

Steps:

• Mix 2 cups milk, sugar, and rice in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium-high heat until sugar dissolves and mixture comes to simmer. Reduce heat to medium; simmer 10 minutes, stirring often. Mix in 2 cups milk. Increase heat; bring to boil. Reduce heat; simmer until thickened, stirring often, about 12 minutes. Add 2 cups milk; return to boil. Reduce heat; simmer until rice is tender and pudding is thick and reduced to 4½ cups, stirring often, about 8 minutes. Remove from heat. Quickly whisk in yolks. Transfer pudding to large bowl set in larger bowl with ice and water and chill until cold, stirring often, about 3 hours. Whisk cream in medium bowl until peaks form. Remove vanilla bean from cold pudding. Fold in cream in 2 additions. Divide pudding among eight ¾-cup ramekins or custard cups. Press several raspberries onto each pudding. Preheat broiler. Arrange puddings on rimmed baking sheet. Sprinkle each evenly with 1 tsp brown sugar. Broil until sugar caramelizes, rotating sheet for even browning, about 2 minutes.