Creamy Rice Pudding Brulee with Gingered Berries
Ingredients
- 3 cups mixed berries (such as strawberries and blueberries)
- 1 (2-ounce) jar crystallized ginger, coarsely chopped
- 2 cups heavy cream or half-and-half
- 3 cups cooked medium or long grain rice
- ⅔ cup packed light brown sugar, divided
- 1 tablespoon butter
- ¾ teaspoon almond extract
Directions
- Preheat broiler. Combine berries and 3 tablespoons chopped ginger in medium bowl; set aside.
- Bring heavy cream, rice, and ⅓ cup brown sugar just to a boil in large saucepan over medium-high heat. Reduce heat to medium; cook 10 minutes, stirring frequently, or until thickened. Remove from heat, stir in remaining ginger, butter, and extract.
- Spray 8 ovenproof custard cups* with vegetable cooking spray and place on baking sheet. Spoon equal amounts of rice mixture into each cup. Sprinkle evenly with remaining sugar; broil 2 to 3 minutes or until sugar completely melts and begins to bubble. Remove from broiler; let stand 2 minutes. Serve with berry mixture.
Recipe Notes
One 10-inch shallow oven-safe baking dish or quiche dish may be used in place of individual custard cups. Spoon entire rice mixture into dish; top with brown sugar and broil.
Nutrition Facts
- Calories 410
- Total Fat 24g
- Cholesterol 85mg
- Sodium 45mg
- Carbohydrates 49g
- Dietary Fiber 1g
- Protein 3g
