Lemon Rice Pudding Brulee |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âYou can make the lemonade from frozen concentrate to speed up the assembly of this delicious and easy rice pudding and crème brulee hybrid.â âHelen Conwell, Fairhope, Alabama Ingredients:
1-1/3 cups lemonade |
1/2 cup uncooked long grain rice |
1 teaspoon grated lemon peel |
1/3 cup plus 3 tablepoons sugar, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
2 eggs, lightly beaten |
1/4 cup dried cranberries |
3 tablespoons brown sugar |
1/3 cup chopped pecans, toasted |
Directions:
1. In a small saucepan, bring lemonade and rice to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; stir in lemon peel. Cover and let stand for 5 minutes. Cool to room temperature.
2. In a large saucepan, combine 1/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in cranberries and cooled rice.
4. Divide among six 8-oz. ramekins. Place on a baking sheet. Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle puddings with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately.
5. If broiling the puddings, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Serve warm. Yield: 6 servings.
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