Camden New Journal - Reciepe for Rice Pudding Creme Brulee

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Rice Pudding Creme Brulee

Rice Pudding Creme Brulee
If you are a lover of rice pudding then this is the ultimate treat. To jazz it up even further, you could put some stewed apricots or prunes at the bottom of each ramekin and then top with the pudding to add an extra surprise. Even fresh fruit such as raspberries would work too but then you would have to leave the rice pudding to cool down beforehand so as not to cook the fruit.

Serves 6
Ingredients
Six tablespoons of
short-grain rice;
Three bay leaves;
One litre of milk;
125g of caster sugar;
Freshly grated nutmeg;
Six dessertspoons of
sugar.

Rice Pudding Creme Brulee
Put the rice in a saucepan, add the bay leaves and milk and gently bring to the boil. Simmer on a very low heat for 25 minutes or until the rice is soft. Add the caster sugar and nutmeg, and stir well. Remove the bay leaves and pour into six ramekins. Preheat the grill to high. Sprinkle the sugar over the top of each ramekin and grill for about three minutes or until the tops are bubbling and golden brown. Cool, and then chill until ready to serve.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out