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Mini Caramilk rice puddings

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Recipe may contain gluten, milk, soy, egg and wheat.

Crunchy on the outside, soft on the inside, these mini pudding cups are the perfect treat. Caramilk baking chips hold their shape when baked so you will get an extra flavour hit when you bite in.

8 Ingredients


  • 3 tbsp cornflour

  • 300ml thickened cream

  • 2 eggs, lightly beaten

  • 400g (2 cups) cooked short or medium grain rice

  • 1 tsp vanilla paste

  • 60g (1/4 cup) caster sugar

  • 150g Caramilk baking chips

  • Double thick cream, to serve

3 Method Steps


  • Step 1

    Preheat oven to 190C/170C fan forced. Lightly grease a 12 x ½ cup muffin pan and line each hole with a round of baking paper.

  • Step 2

    Combine cornflour

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    (3 tbsp cornflour) and 100ml cream in a large bowl, whisking to remove any lumps. Whisk in remaining cream and egg (2 eggs, lightly beaten). Add rice (400g (2 cups) cooked short or medium grain rice), vanilla (1 tsp vanilla paste), sugar (60g (1/4 cup) caster sugar) and Caramilk (150g Caramilk baking chips). Stir until well combined. Spoon into the prepared pan holes.


  • Step 3

    Bake for 20-25 minutes or until golden. Leave to cool for 5 minutes before inverting and transferring to a serving tray. Serve with the cream (Double thick cream, to serve).
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