Description
Very tender, tasty and unusual! Light sweetness of the pudding and salted caramel - an amazing combination!
Ingredients
-
Milk
300 ml
-
Cream
200 ml
-
Figure
50 g
-
Yolk egg
2 piece
-
Brown sugar
1 Tbsp
-
Vanilla
1 piece
-
Brown sugar
3 Tbsp
-
Lemon juice
1 tsp
-
Butter
1 Tbsp
-
Salt
Cooking
Milk, cream, vanilla and 25g sugar in a saucepan and bring to a boil. Add rice and again bring to a boil, reduce heat and simmer, stirring regularly.
I got the Arborio rice of TM Mistral.
Whip the egg yolks with the remaining sugar.
Once the rice is almost ready, remove from heat, gently add the yolks, rapidly stirring with a whisk. Return the saucepan on the fire for a few minutes, stirring intensively to the porridge thickens. Allow to cool and put in molds.
For caramel: melt the sugar with 1-2 tbsp of water and 0.5 teaspoon of lemon juice.
As soon as the caramel will be the color of buckwheat honey, pour hot cream (!), boil a few moments and enter butter, cut into pieces. Stir until smooth consistency and add salt. Cool.
Carefully pour the caramel over the cooled rice and sprinkle a few crystals of sea salt. And you can mix the caramel with the pudding - will also be very tasty!
If you chill the dessert before serving, the caramel harden slightly. Bon appetit!
Thank you for the recipe Anna (lifetastesgreat).
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.