Meals and Courses

Raspberry Rice Brûlée

cook 10 mins
  • 75 g (3 oz) fresh raspberries
  • 1 tablespoon caster sugar
  • 1 tablespoon water
  • 425 g (14 oz) can rice pudding
  • 4 tablespoons double cream
  • 125 g (4 oz) light muscovado sugar
  • Place the raspberries in a saucepan with the caster sugar and measurement water and heat gently for 2 minutes until the raspberries are slightly softenened. Divide between 4 individual ramekins.
  • Gently heat the rice pudding and cream in a separate saucepan for 2 minutes until hot. Spoon the rice mixture over the raspberries, then top with a thick layer of the muscovado sugar and level.
  • Stand the ramekins on a baking sheet and cook under a preheated high grill for 1–2 minutes until the sugar caramelizes and becomes crisp. Serve warm.
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