Baked Crème Caramel Rice Pud will be gone in a flash! The best you can get! Better it does NOT get! Plain old simple home-style cooking at its very best! Better you can't get!
Servings: 8 Calories per 265 g serving: 487 Total Calories in the recipe: 3,897 Total Weight of Recipe: 2116 g
Calories made with Rice:
Servings: 8 Calories per 265 g serving: 490 Total Calories in the recipe: 3,917 Total Weight of Recipe: 2116 g
Mmmm
Notes:
- I used an all-in-one double-layered silicone-coated cake pan.
- You may bake your pudding in a pot or a wok, covered on a rack over simmering water with the lid placed onto the pot or wok. If using a wok, use your Halogen oven's extender ring covered with the lid of your wok.
- Do not allow water to get in I cover mine with a dinner plate using my double-layer cake pan - the size of a cheesecake pan, an all-in-one pan.
- To remove, place a suitable serving dish over the cake pan. Invert and gently, carefully, and slowly lift off the cake tin.
- Instead of 4 yolks and 2 whole eggs, I replaced it with 8 egg yolks. Gives it a lovely custard, pale yellow color otherwise to economize you may use 4 whole eggs, however, the secret to the golden delicious color is to use 8 egg yolks – No whites. Perfect!
Ingredients:
200 g (260 ml) rice
1 liter of milk (full cream)
5 ml vanilla essence – I used, I never had pods
2 caps full caramel essence (optional) – I used
Nutmeg, freshly grated (optional) – I used
2 cinnamon rolls or 10 cinnamon sticks
100 g (110 ml) butter
150 g (190 ml) sugar
80 ml water or as needed
120 ml of milk
170 g or 170 ml of cream
4 egg yolks, large
2 eggs, large
5 ml vanilla essence
75 g (95 ml) sugar
Method:
Cook rice, covered, in just enough water to absorb – microwaved for 12 minutes. Allow standing ,
Prepare the Rice:
Scrape seeds from the vanilla pod and add them to the rice. Do NOT add vanilla essence, yet if using instead of the pods. Add the cinnamon rolls or sticks together with butter and milk.
Cook on high in 1000 w microwave for 8 minutes. Set aside to steep.
Cook again on high for another 8 minutes. Stir and allow to steep.
Finally, cook a further 6 minutes on high. Set aside to allow the cinnamon to steep.
Prepare Caramel:
Preheat the oven to 160 ° C.
Dissolve 150 g (190 ml) sugar thoroughly in 80 ml water and only once it has completely dissolved, bring to a boil. The minute it starts changing color – take care not to allow it to change too quickly as it can burn in a wink of an eye. So take your time. Have your extra 80 ml of cold water on hand to pour over and take the temperature down if it looks like it’s turning color too fast and continue to boil lowering and raising the heat until it is a lovely golden brown and tastes like caramel. Allow caramel to cool in the pot making sure it is not thick, but just on the syrupy to runny side like caramel sauce should be. Grease or butter very well, a 15 x 10 cm large bread pan, or an all-in-one round, double layer cake pan as I have done or sprayed with a non-stick cooking spray.
Pour caramel sauce into a bread pan or large cake tin and set aside.
Prepare the Custard:
In a pot, bring milk and cream to a boil. Beat egg yolks, eggs, vanilla, and 75 g of sugar until light and fluffy with an electric beater. Beat extremely well! Pour in hot milk continuously beating non-stop, very well, to cook and thicken the eggs. Pour the entire mixture through a sieve (optional – I don’t do it) and stir the egg mixture into the rice mixture blending in well with a spoon or spatula. Pour sago mixture over the back of a spoon or spatula into a loaf pan containing caramel sauce. Place the pan into a baking dish and fill the dish halfway with warm water so the water comes halfway up the sides of the bread tin.
Cover with foil or a suitable cover so that water or steam can run off and not into your pudding. Bake pudding bain marie
The surface of the
Enjoy!