Just look how beautiful he is.
Brule rice pudding/soget, Liran Maimon.
Styling by Pauline Shovel
Yes, the microwave significantly shortens processes, but for desserts like this wow you still have to invest a little more than the average.
It's a must-have dish for rice dessert lovers (and you know who you are) and the great finish of the sugar caramel creates a crackling crust that's fun to tap with a spoon and start devouring.
Tip:
It's worth having a small burner at home, and note that it will always be cheaper in tool shops than in shops that specialize in kitchen utensils.
Ingredients:
250 ml (1 cup + 2 tablespoons) milk
150 grams (3/4 cup) cooked round rice
330 ml (¼1 cups + 2 tablespoons) sweet cream
100 grams (1/2 cup) of sugar
1 tablespoon of vanilla extract
1 cardamom pod
1 sage leaf
5 large egg yolks
For decoration:
Demerara brown sugar
Berries (strawberries, blueberries, raspberries)
Sliced and toasted almonds
1.
Cook the rice and milk mixture on a low flame, while stirring, for about 10 minutes.
2.
In a medium saucepan, bring to the boil sweet cream, sugar, vanilla and the spices.
3.
Beat egg yolks in a medium bowl and add slowly and gradually, while constantly beating, the cream mixture.
4.
Strain the rice cooked in milk and add it to the sweet cream and eggs.
Pour into the serving dish.
Place in the microwave for 3 minutes (or 15-20 minutes in the oven) until the cream sets but still vibrates in the center.
cooling
5.
Before serving, sprinkle a thin and even layer of demerara sugar and burn with a burner.
Serve with berries and toasted almonds.
Paula Shovel, in collaboration with Suget
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