Description
A creamy rice pudding topped with a crunchy torched sugar layer.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 egg yolks
- 1/4 cup brown sugar for topping
Instructions
- In a pot, combine rice and milk. Bring to a boil over medium heat.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- Stir in sugar, vanilla extract, and salt. Cook for another 10 minutes.
- In a bowl, whisk egg yolks. Gradually add a cup of the rice mixture to temper the yolks.
- Return the mixture to the pot and cook for 5 more minutes until thick.
- Transfer to serving dishes and chill for at least 2 hours.
- Before serving, sprinkle brown sugar on top and torch until caramelized.
Notes
- Use a kitchen torch for best results.
- Let the pudding cool completely before adding the sugar layer.
- Serve immediately after torching for a crispy top.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Rice Pudding Brûlée, Dessert, Creamy Rice Pudding