Provided by Sara Foster
Categories Rice Dessert Bake Spice Vanilla Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes six 6-ounce servings
Number Of Ingredients 11
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.
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Zaheed Umrani
[email protected]I'm not a fan of rice pudding, but I thought I'd give this recipe a try. It was surprisingly good! I'll definitely make it again.
Alen Francois
[email protected]This rice pudding is just okay. It's not bad, but it's not amazing either.
Faruk mia Mia
[email protected]I don't recommend this recipe. The rice pudding was bland and the brûléed sugar topping was too hard.
Andre McDaniel
[email protected]This rice pudding is too sweet for my taste. I think I'll try a different recipe next time.
Chuck Davis
[email protected]I'm not sure what I did wrong, but my rice pudding turned out lumpy. I'm going to try it again and see if I can get it right.
hamza rebwar
[email protected]This rice pudding is a bit time-consuming to make, but it's worth it. It's so delicious and creamy.
Fcffotball
[email protected]I've made this rice pudding several times and it's always a hit. It's a great dessert for any occasion.
Tori Greene
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe.
Madhav Siwakoti
[email protected]This is the best rice pudding I've ever had. It's creamy, flavorful, and the brûléed sugar topping is the perfect finishing touch.
Deogracious Jakait
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. It's so delicious and flavorful.
Adan Ismail
[email protected]This is my new favorite rice pudding recipe. It's so easy to make and it always turns out perfect.
Asokeji Oluwatosin
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Kaliki Kaliki
[email protected]This rice pudding is so creamy and smooth. It's the perfect comfort food.
Alisha Aleem
[email protected]I added a teaspoon of vanilla extract and it really enhanced the flavor.
INGABIRE KEZA Cynthia
[email protected]I used brown rice instead of white rice and it turned out just as good.
susan kobam
[email protected]This is a great recipe for a special occasion dessert. It's elegant and delicious.
Oscariter Nob
[email protected]I love the addition of the brûléed sugar topping. It adds a nice touch of sweetness and crunch.
Lil Fudge
[email protected]I've never made rice pudding before, but this recipe was easy to follow and turned out perfect.
Wengel Kibebew
[email protected]This rice pudding was a hit with my family! The flavor was amazing and the texture was creamy and smooth.