Rice Pudding Brulee
Indulge in the ultimate fusion of comfort and elegance with this Rice Pudding Brulee recipe, a creamy twist on a classic dessert with a golden caramelized topping. Made with rich and velvety Arborio rice cooked to perfection in whole milk and heavy cream, this dish is gently sweetened with granulated sugar and infused with fragrant vanilla. The silky egg yolks add a decadent depth, while the signature brûlée crust is achieved with a quick torching or broiler finish, creating a satisfying crackle with every bite. Perfect for a cozy night in or an impressive dinner party dessert, this recipe comes together with just a handful of pantry staples and will delight your senses with its creamy texture and caramelized crunch. Serve it straight from the fridge for a cool, refreshing treat, and enjoy the perfect harmony of creamy rice pudding and brûlée sophistication!
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Recipe Information
Ingredients
- 0.75 cup Arborio rice
- 4 cups Whole milk
- 0.5 cup Heavy cream
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 Egg yolks
- 0.25 cup Granulated sugar (for brulee topping)
Instructions
In a medium saucepan, combine the Arborio rice, whole milk, heavy cream, granulated sugar, vanilla extract, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
Reduce the heat to low and continue simmering, stirring occasionally, for about 35-40 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
Remove the saucepan from the heat and let the rice pudding cool slightly for 5 minutes.
In a small bowl, whisk the egg yolks until smooth. Gradually stir in about 1/2 cup of the warm rice pudding into the egg yolks to temper them.
Slowly add the tempered egg mixture back into the saucepan of warm rice pudding, stirring constantly to ensure the yolks do not curdle.
Spoon the rice pudding into 4 oven-safe ramekins or small dishes, leveling the tops.
Let the ramekins cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours, or until fully chilled.
Once ready to serve, sprinkle an even layer of granulated sugar (for brulee topping) over each ramekin of chilled rice pudding.
Using a kitchen torch, carefully heat the sugar until it melts and caramelizes into a golden-brown crust. Alternatively, place the ramekins under a broiler on high heat for 1-2 minutes, watching carefully to avoid burning the sugar.
Allow the caramelized sugar to cool and harden for 1-2 minutes before serving.
Serve the Rice Pudding Brulee immediately by cracking through the caramelized sugar layer to reveal the creamy pudding beneath.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 173.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 1285 mg | 99% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
