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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Raspberry-topped Rice Pudding Brulee Recipe

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This recipe for Raspberry-topped Rice Pudding Brulee is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. whole milk, divided
3/4 c. sugar
3/4 c. arborio rice
1 vanilla bean, split lengthwise
4 egg yolks, beaten to blend
1/2 c. chilled whipping cream
2 1/2 pint containers raspberries
8 tsp. golden brown sugar
Directions:
Directions:
Mix 2 cups milk, sugar and rice in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium high heat until sugar dissolves and mixture comes to simmer. Reduce heat to medium; simmer 10 minutes, stirring often. Mix in 2 cups milk. Increase heat; bring to boil. Reduce heat; simmer until thickened, stirring often, about 12 minutes. Add 2 cups milk; return to boil. Reduce heat; simmer until rice is tender and pudding is thick and reduced to 4 1/2 cups, stirring often, about 8 minutes. Remove from heat. Quickly whisk in yolks. Transfer pudding to large bowl set in larger bowl with ice and water and chill until cold, stirring often, about 3 hours.
Whisk cream in medium bowl until peaks form. Remove vanilla bean from cold pudding. Fold in cream in 2 additions. Divide pudding among 8 ramekins. Press several raspberries onto each pudding. (Can be made 1 day ahead. cover; chill)

Preheat broiler. Arrange puddings on rimmed baking sheet. Sprinkle each evenly with 1 teaspoon brown sugar. Broil until sugar caramelizes, rotating sheet for even browning, about 2 minutes

 

 

 

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