Time 20m Yield 4 servings Number Of Ingredients 4 Steps:
In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding. Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve. To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly). Garnish each pudding with 3 of the reserved berries.
Time 1h10m Yield 4-5 serving(s) Number Of Ingredients 7 Steps:
Put rice in small pan and cover with boiling water and cook for 4 minutes. Drain and rinse under the hot tap. Put milk in pan with the vanilla and bring to the boil. Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes. Cream butter and sugar until smooth and creamy, add egg yolks and beat. Take rice out of oven, and turn oven down a fraction. Add egg mix mixture to the rice and beat together with a fork. Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes. Remove and cool. When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown. Chill and serve with thin cream.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins. In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil. In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar. Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly. Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes. Remove ramekins from water bath and place on rack to cool for at least 10 minutes. Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color. Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)
Time 1h40m Number Of Ingredients 7 Steps:
Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice. Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Whisk together the cold milk and pudding mix for 2 minutes in a medium mixing bowl. Place in refrigerator for 5 minutes. Set aside 12 blueberries for garnish. Fold remaining berries into the pudding. Divide pudding into 4 portions(8-ounce heat-proof ramekins preferred). Refrigerate desserts until ready to serve. Sprinkle the top of each dessert with 1 tablespoon of sugar. Place ramekins on a cookie sheet and put under broiler for 2 to 3 minutes or until sugar has caramelized or use a culinary torch. (Hint: rotate sheet pan under broiler so that sugar caramelizes evenly). Garnish each brulee with the remaining blueberries. Enjoy! ;).
Yield Makes six 6-ounce servings Number Of Ingredients 11 Steps:
Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet. In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes. Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts. Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven. Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar. If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.
Time 2h55m Yield 6 Number Of Ingredients 10 Steps:
Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork. Preheat oven to 300 degrees F (150 degrees C). Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean. Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture. Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins. Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar. Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.
Yield Makes 8 to 12 servings Number Of Ingredients 6 Steps:
Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool. Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.
