Rice Pudding Brulee with Salted Nut Praline
- 31 - 60 Minutes
- Hard
- Serves 8
Creamy Brulee style rice puddings with a topping of crushed salted praline.
Ingredients
Method
100g Tilda Pure Basmati
25g hazelnuts
25g almonds
250ml water
250g caster sugar
Large pinch sea salt
300ml whole milk
2 tsps vanilla essence
3 egg yolks
275ml double cream
25g hazelnuts
25g almonds
250ml water
250g caster sugar
Large pinch sea salt
300ml whole milk
2 tsps vanilla essence
3 egg yolks
275ml double cream
- Preheat an oven to 160°c, Gas mark 3
- Roughly chop or crush the nuts with the back of a knife
- Bring the water to the boil and add 180g of the sugar. Continue to boil until the syrup reaches a nutty brown colour
- Take from the heat, add the nuts and salt and spread a thin layer over a sheet of greaseproof paper. Leave to cool
- Bring the milk, vanilla essence, rice and the remaining sugar to the boil. Turn down to a simmer and cook until all the milk has been absorbed. Leave to cool slightly
- Whisk the egg yolks and cream together and then add to the rice mixture
- Divide the mixture between 8 ramekins and cook in a water bath in the oven for about 30 minutes or until firm to the touch
- Leave brulees to cool right down and then sprinkle with crushed praline or decorate with shards of broken praline
