Summer Berry Brulée
Indulge in a delightful dessert with this creamy and fruity rice pudding recipe. The aromatic vanilla-infused custard perfectly complements the juicy cherries or other berries, creating a luscious treat that is sure to impress. Finished with a crispy caramelized sugar topping, this decadent dessert is an elegant and satisfying way to end any meal. Enjoy the rich flavors and luxurious texture of this stunning dish that will leave your taste buds craving more.
— Constant Cookbook
Ingredients
- 50g pudding rice
- 140g cherries , redcurrants or blueberries
- 4 tbsp cassis liquer
- 1 vanilla pod , split
- 568ml pot double cream
- 6 medium eggs
- 2 tbsp golden caster sugar
- 85g golden caster sugar
Instructions
- Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
- Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
- Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
- Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
- Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 669 calories
- Fat Content: 56 grams fat
- Saturated Fat Content: 30 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.08 milligram of sodium
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