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Baked Wild Rice Pudding Brulee

Heart.Foods's picture
This baked wild rice pudding brulle makes for a hearty and filing dessert. Made with rasins, dried apricots and cherries along with wild rice, the wild rice pudding brulee is baked in a water bath and broiled with a brown sugar topping before serving.
Ingredients
  Wild rice 3⁄4 Cup (12 tbs) (175 Milliliter)
  Short grain rice 1⁄2 Cup (8 tbs) (125 Milliliter)
  Raisins/Chopped dried apricots / dried cherries 1⁄2 Cup (8 tbs) (125 Milliliter)
  Eggs 3
  Granulated sugar 2⁄3 Cup (10.67 tbs) (150 Milliliter)
  Vanilla 10 Milliliter (2 Teaspoon)
  Cinnamon 1 Pinch
  Nutmeg 1 Pinch
  Milk 500 Milliliter (2 Cups)
  Brown sugar 1⁄2 Cup (8 tbs)
Directions

Bring large pot of water to boil.
Add wild rice.
Cook, uncovered, until very tender, about 1 hour.
(The rice should be well cooked and out of its shell.) Drain.
Meanwhile, bring another pot of water to boil.
Add short-grain rice and cook until tender, about 15 minutes.
Add raisins and cook for 5 minutes longer.
Drain.
In large bowl, whisk eggs with sugar.
Add vanilla, cinnamon, nutmeg and milk.
Stir in rices and fruit.
Pour mixture into lightly oiled 9-inch/2.5 L square baking dish.
Bake in water bath (see sidebar) in preheated 350°F/180°C oven for 1 hour, or until custard is just set.
Cool if desired (pudding can be served warm or very cold).
Just before serving, sift brown sugar over top of custard.
Pat down gently and evenly.
Broil carefully just until sugar melts and turns slightly golden.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
8

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