Baked Wild Rice Pudding Brulee Recipe
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
3/4 cup wild rice 175 mL
1/2 cup short-grain rice 125 mL
1/2 cup raisins, chopped dried apricots or dried cherries 125 mL
3 eggs 3
2/3 cup granulated sugar 150 mL
2 tsp vanilla 10 mL
pinch cinnamon pinch
pinch nutmeg pinch
2 cups milk 500 mL
1/2 cup brown sugar 125 mL
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.
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.
