Rice Pudding Crème Brûlée Style — A Creamy Easter Dessert Fusion
A delightful dessert inspired by Easter’s spirit of rebirth, combining two classic recipes: creamy rice pudding and caramelized sugar topping like crème brûlée. The result is a unique, comforting treat with a delicate caramel crust and luscious, creamy interior.
🍚 Ingredients (Serves 3)
| Ingredient | Quantity |
|---|---|
| Milk | 650 ml |
| Round-grain rice (Camolino) | 100 g |
| Sugar | 60 g (50 g granulated + 10 g vanilla sugar) |
| Butter (high-fat) | 1 heaping teaspoon |
| Brandy or rum | 1 tablespoon |
| Salt | A pinch |
Caramel
| Ingredient | Quantity |
|---|---|
| Sugar | 2 heaping tablespoons |
| Lemon juice | 1 teaspoon |
| Butter | 1 teaspoon |
🔪 Preparation Steps
- Cook rice pudding:
In a pot, combine milk, rice, and salt. Bring to a boil, then reduce heat to low and simmer gently, stirring occasionally, for about 30 minutes until rice is fully cooked and milk mostly absorbed. The pudding should be creamy but not liquid. Avoid high heat to prevent burning or overcooking. - Add flavorings:
Stir in butter, brandy (or rum), and sugars until dissolved and combined. - Prepare caramel:
In a small pan over low heat, melt sugar until a rich amber caramel forms. Remove from heat and carefully add lemon juice and butter by pouring onto the edge of the pan and stirring toward the center with a long-handled spoon (to avoid splashes). Be cautious to avoid burns. - Caramelize molds:
Quickly coat 3 small ramekins (100 ml each) with caramel, spreading some on the bottom and around the sides. - Fill and bake:
Pour rice pudding into caramel-coated ramekins.
Place ramekins in a larger ovenproof dish. Add boiling water to reach halfway up the sides of ramekins (bain-marie).
Bake at 180°C (350°F) for 20 minutes. - Keep warm or serve:
If baked early, you can turn off the oven and leave the ramekins inside to keep warm for up to an hour.
Remove ramekins from water bath, run a knife around edges, and invert onto plates or glass bowls. - Serve:
Enjoy warm (with creamy center) or at room temperature (firmer with slightly chewy rice grains if cooked slowly).
💡 Tips & Serving Suggestions
- Slow simmering gives a rich creamy texture with tender yet intact rice grains.
- Brandy or rum adds subtle warmth and complexity.
- The caramel adds a delightful crunchy contrast to the creamy pudding.
- Serve as a comforting dessert perfect for spring celebrations.
🧾 Final Thoughts
This rice pudding with crème brûlée caramel is a lovely fusion dessert celebrating classic flavors with a fresh twist — ideal for Easter or any special occasion.