Salted toffee-top rice puddings


Recipe may contain peanuts, tree nuts, milk, soy and egg.

Made with cream and condensed milk, these individually-served rice puddings are next level creamy. They are topped with a hard layer of set toffee that makes a very satisfying crunch when you dig in. We love a good sweet and salty combo here, but if it’s not to your liking you can always leave off the sea salt flakes at the end.

9 Ingredients

  • 500ml (2 cups) milk

  • 165g (¾ cup) medium-grain rice

  • 3 eggs, lightly whisked

  • 300ml thickened cream

  • 1 tsp vanilla bean paste

  • 395g can sweetened condensed milk

  • 225g (1 cup) white sugar

  • 1/2 tsp sea salt flakes

  • Cream or ice-cream, to serve

5 Method Steps

  • Step 1

    Preheat oven to 190°C/170°C fan forced. Lightly grease six 180ml (1 cup) capacity ceramic ramekins.

  • Step 2

    Combine milk

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    (500ml (2 cups) milk) and rice (165g (¾ cup) medium-grain rice) in saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring, for 6-8 minutes or until thickened. Remove from heat. Set aside to cool.

  • Step 3

    Combine eggs (3 eggs, lightly whisked), cream (300ml thickened cream), vanilla (1 tsp vanilla bean paste) and condensed milk (395g can sweetened condensed milk) in a large bowl. Add to rice mixture and stir to combine. Spoon 180ml (3/4 cup) mixture into each ramekin and bake for 25-30 minutes or until just set but still wobbly in the centre. Place in the fridge for 3 hours to chill.

  • Step 4

    Combine sugar (225g (1 cup) white sugar) and 80ml (1/3 cup) water in a small saucepan over medium-high heat. Swirl pan until sugar has dissolved, then bring to the boil. Reduce heat to low. Simmer until mixture is golden. Working quickly, pour 1-2 tbsp of caramel over each pudding, rotating the pudding to ensure caramel reaches edge of dish and coats the pudding. Sprinkle with sea salt (1/2 tsp sea salt flakes). Set aside for 5 minutes.

  • Step 5

    Serve with cream or ice-cream.

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