Name: Caramel pudding with crème fraîche, rhubarb and vanilla
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 6
Ingredients: 100 gm short-grain rice; 85 gm raw caster sugar, plus extra to serve; 1 vanilla bean, split, seeds scraped; Finely grated rind of 1 lemon; 1 litre (4 cups) milk; Crème fraîche; 500 ml pouring cream; 60 ml (¼ cup) buttermilk; Rhubarb and vanilla; 750 gm rhubarb, cut into 3cm lengths; 110 gm (½ cup) caster sugar; Juice and rind of 1 orange; Scraped seeds of 1 vanilla bean

Caramel pudding with crème fraîche, rhubarb and vanilla

A recipe combines rice pudding and brûlée into one bubbly result.

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Serves 6

Prep

45M

Cook

Total

3H 45M

This dessert combines two favourites – rice pudding and brûlée – in one. The crème fraîche gives a subtle tang to cut the richness. Begin this recipe two days ahead to make the crème fraîche.

Ingredients

100 gm short-grain rice

85 gm raw caster sugar, plus extra to serve

1 vanilla bean, split, seeds scraped

Finely grated rind of 1 lemon

1 litre (4 cups) milk

Crème fraîche

500 ml pouring cream

60 ml (¼ cup) buttermilk

Rhubarb and vanilla

750 gm rhubarb, cut into 3cm lengths

110 gm (½ cup) caster sugar

Juice and rind of 1 orange

Scraped seeds of 1 vanilla bean

Method

Main

1.For crème fraîche, stir together cream and buttermilk in a container and leave at room temperature until thick (24-40 hours, depending on climate; do not stir). Refrigerate until required. Makes about 400gm.

2.Preheat oven to 140C. Combine rice, sugar, vanilla bean and seeds, rind and half the milk in a 2-litre baking dish and bake for 1 hour. Add remaining milk, stir, cook for a further hour, then stir in 150gm crème fraîche, and bake until golden and set (45 minutes to 1 hour). Cool slightly, then scatter with caster sugar in a thin even layer and caramelise with a blowtorch or under a hot grill.

3.For rhubarb, bring ingredients and 2 tbsp water to the boil in a saucepan, reduce heat to low and simmer, stirring occasionally, until tender (10-12 minutes). Serve with warm rice pudding and remaining crème fraîche.