There’s nothing more delicious than creme brulee. But there’s also nothing more delicious than rice pudding. Put the two together and you get a match made in heaven! This Crème Brulee Rice Pudding recipe will show how create it step-by-step.
Does rice pudding make for a healthy dessert? Well, calling it healthy may be a bit of a stretch but it definitely rates healthier than other high-calorie and high-sugar options. Of course, the creme brulee element of this recipe does add an extra sugar boost – but it’s so delicious that it’s so worth it.
- 1 cup (225g) rice
- 4 cups (1L) whole milk
- ½ cup (125ml) cream
- 1 vanilla bean
- 2-4 Tbsp (20g) caster sugar (or more to taste)
- Pinch of cinnamon
- Extra sugar, to brulee
- Place the rice, milk and cream into a large saucepan. Split the vanilla bean down its length and scrape out the seeds, then add both the seeds and the bean to the pan.
- Put the pan over medium-low heat, and cook for 45mins to an hour, or until the rice is cooked through, with the consistency of a thick custard.
- Take the pan off the heat, remove the vanilla bean and stir through sugar and the cinnamon. Taste, and add extra if desired.
- Pour the rice pudding into 4 ramekins or small serving dishes, and place in the fridge to chill completely.
Place ¾ cup of sugar into a pan and heat without stirring until it becomes an amber caramel. Pour carefully over the rice pudding, and carefully tilt the ramekins to distribute the caramel.
- Leave the caramel to set, and then serve!
This Crème Brulee Rice Pudding recipe is an original by South African private chef, Claire Allen, as part of a Claire Allen recipe series. Other recipes featured include Chocolate, Coffee & Whiskey Brownies, Red Wine Beef Stew, and Coq Au Vin.
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