Larry Forgiones Rice Pudding Crème Brûlée Recipes

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CREME BRULEE RICE PUDDING



Creme Brulee Rice Pudding image

Creme brulee meets rice pudding for a dessert combining the best of both worlds.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 35m

Yield 6

Number Of Ingredients 10

1 ¼ cups cooked RiceSelect® Jasmati® Rice
2 cups cream
½ cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3 large eggs
3 large egg yolks
¾ cup sugar, divided
½ teaspoon ground cinnamon
Hot water

Steps:

  • Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
  • In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
  • In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
  • Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
  • Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
  • Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
  • Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
  • Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

Nutrition Facts : Calories 575.4 calories, Carbohydrate 59 g, Cholesterol 305.7 mg, Fat 34.4 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 20.1 g, Sodium 104.5 mg, Sugar 28.1 g

RICE PUDDING BRULEE



Rice Pudding Brulee image

And here's a recipe that brings together homemade classics like rice pudding and creme brulee. If you're a fan of those, then this just might be your favorite dessert. It's ready in half an hour without too much fuss, all the more reason to enjoy it.

Provided by Vlad Popa

Categories     Christmas, Dessert, gluten-free, nut-free, Party, Pasta & rice, sweet, Thanksgiving, vegetarian

Time 30m

Yield 2

Number Of Ingredients 5

½ cup sugar
1 teaspoon vanilla extract
2 egg yolks
1 cup milk
5 ounces of rice, cooked

Steps:

  • Place half of the sugar in a small bowl.
  • Add the vanilla extract and both egg yolks. Mix everything with a spatula until smooth.
  • Heat the milk in a saucepan over low heat. Start stirring and add the cooked rice.
  • Mix and add the egg and sugar mixture.
  • Bring it to a boil and whisk it on the heat for 2-3 minutes, until it thickens.
  • Place the mixture into 2 separate smaller bowls or ramekins. Divide the remaining sugar between them and pour it on top of the bowls.
  • Use a torch and caramelize the sugar on top, or if you don't have one, turn the oven on full power and slide the bowls into the oven, on the top slot, until the sugar caramelizes.

Nutrition Facts : Calories 495 calories, Protein 90 grams, Fat 11 grams, Carbohydrate 9 grams

CAROLINA RICE PUDDING BRûLéE



Carolina Rice Pudding Brûlée image

Provided by Sara Foster

Categories     Rice     Dessert     Bake     Spice     Vanilla     Party     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes six 6-ounce servings

Number Of Ingredients 11

3 cups milk
3/4 cup Carolina Gold or other long-grain white rice
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 teaspoon kosher salt
1 cup heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
6 tablespoons natural cane sugar or granulated sugar

Steps:

  • Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
  • In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
  • Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts.
  • Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
  • Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar.
  • If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.

MY MUM'S RICE PUDDING BRULEE



My Mum's Rice Pudding Brulee image

This is just divine. It's a real cross between rice pudding and a creme brulee. I give you the recipe, just as my Mum gave it to me. I think that originally (in the 60's) it was an Arabella Boxer one. It's so good, it's been cooked in my family for over 30 years. Kate in Katoomba

Provided by Kate in Katoomba

Categories     Dessert

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 lb pudding rice
1 pint milk
2 -3 drops vanilla extract
1 ounce butter
4 ounces caster sugar
2 egg yolks
additional caster sugar, for topping

Steps:

  • Put rice in small pan and cover with boiling water and cook for 4 minutes.
  • Drain and rinse under the hot tap.
  • Put milk in pan with the vanilla and bring to the boil.
  • Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
  • Cream butter and sugar until smooth and creamy, add egg yolks and beat.
  • Take rice out of oven, and turn oven down a fraction.
  • Add egg mix mixture to the rice and beat together with a fork.
  • Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
  • Remove and cool.
  • When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
  • Chill and serve with thin cream.

RIDICULOUSLY EASY CREME BRULEE



Ridiculously Easy Creme Brulee image

Got this from the Kraft Canada website. I was looking for a way to simulate creme brulee without all the work. This is a very easy, tasty treat.

Provided by Miraklegirl

Categories     Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups cold milk
1 cup half-and-half cream
2 (1 1/2 ounce) packages vanilla instant pudding mix or 2 (1 1/2 ounce) packages vegetarian instant vanilla pudding mix
brown sugar

Steps:

  • Pour milk and cream into a mixing bowl and add pudding mix.
  • Whisk until slightly thickened.
  • Pour into a large baking dish and sprinkle with brown sugar.
  • Broil until sugar melts and bubbles.

Nutrition Facts : Calories 154.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.3, Sodium 246.8, Carbohydrate 17.8, Sugar 12.3, Protein 3.9

RASPBERRY RICE PUDDING CREME BRULEE



Raspberry Rice Pudding Creme Brulee image

This is one of the best variations to a creme brulee classic dessert.

Provided by EagleBro5

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

½ cup water
¼ teaspoon salt
⅓ cup long-grain rice
1 ⅓ cups heavy whipping cream
¼ cup half-and-half
½ vanilla bean, split lengthwise
6 large egg yolks
⅓ cup white sugar
36 raspberries
6 tablespoons white sugar

Steps:

  • Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
  • Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
  • Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
  • Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 37.6 g, Cholesterol 281 mg, Fat 25.3 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 130.2 mg, Sugar 25.8 g

LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE



Larry Forgione's Rice Pudding Crème Brûlée image

Provided by Larry Forgione

Categories     Milk/Cream     Rice     Dessert     Broil     Fall     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 6

2 quarts milk
10 ounces rice (1 cup)
1 vanilla bean
1 small cinnamon stick
8 ounces granulated sugar (1 cup)
Additional sugar for topping

Steps:

  • Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
  • Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

HONEY VANILLA RICE-PUDDING CRèME BRûLéE



Honey Vanilla Rice-Pudding Crème Brûlée image

Categories     Milk/Cream     Egg     Rice     Dessert     Bake     Broil     Vanilla     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

2/3 cup water
1/3 cup long-grain rice
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
1/2 cup honey
1/4 teaspoon salt
1/3 cup firmly packed light brown sugar
orange sections as an accompaniment

Steps:

  • In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
  • Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
  • Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

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