Brûlée-topped blue berry rice puddings

Brûlée-topped blue berry rice puddings

By
From
Posh Rice
Serves
4
Prep
45 mins

The best bit about this dessert is cracking through the crunchy caramelised sugar topping to reveal what’s inside.

Ingredients

Quantity Ingredient
200g blueberries
8 1/2 caster sugar
1 lemon, zested
1/2 lemon, juiced
850ml whole milk
1/2 vanilla pod, halved lengthways and seeds scraped out
pinch salt
125g pudding rice
2 egg yolks
250g mascarpone

Method

  1. Tip the blueberries, 3½ tbsp of the sugar and the lemon juice into a small saucepan and stir. Set over a medium–high heat and bring to the boil. Let the berries bubble for 10 – 12 minutes until they have burst and released their juices and the liquid has reduced. Divide between four 200ml ramekins and leave to cool completely.
  2. Heat the milk, vanilla seeds and pod, and salt in a saucepan. Add the rice and simmer briskly for 20 – 25 minutes, stirring now and then, until the rice is cooked and creamy. Turn down the heat and remove the vanilla pod.
  3. Beat together the egg yolks, mascarpone, 1 tbsp of the sugar and the lemon zest. Add to the rice and stir continuously for about 4 minutes until thickened. Spoon into the ramekins and leave to cool until just warm and a skin has formed over the top. Sprinkle the top of each pudding with 1 tbsp sugar, then blowtorch or grill until caramelised.
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