Caramelized raspberry rice pudding recipe
Caramelized Raspberry Rice Pudding recipe
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- 1/2 cup water
- 1/4 teaspoon salt
- 1/3 cup long-grain white rice
- 1-3/4 cups whipping cream
- 1/4 cup half and half
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/3 cups plus 6 Tablespoons sugar
- 36 fresh raspberries – frozen, thawed, drained
Combine water and salt in small saucepan. Bring to boil. Add rice. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat, Fluff with fork. Cook completely.
Preheat oven to 300 degrees. Pour cream and half & half into heavy medium saucepan. Scape in seeds from vanilla bean. Add bean. Bring cream mixture to simmer. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot cream mixture. Remove vanilla bean. Stir in rice.
Divide cream mixture equally among six 3/4-cup custard cups. Press 6 raspberries into pudding in each cup. Place cups on large baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake until puddings no longer move in center when cups are shaken slightly, about 40 minutes. Remove cups from water and cool on rack 30 minutes. Cover and refrigerate until well chilled, at least two hours. (puddings can be made one day ahead, keep refrigerated)
Preheat broiler. Place cups with pudding on large baking sheet. Sprinkle each pudding with 1 Tablespoon sugar. Broil until sugar melts and turns golden, watching closely to avoid burning, about 2 minutes. Chill until pudding is set, about 15 minutes.
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