| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frances, Bissell’s, Kitchen |
4 |
servings |
INGREDIENTS
| 3 |
oz |
Pudding rice |
| 1 |
|
Vanilla pod |
| 1 |
|
1 pint full cream milk |
|
|
Demerara sugar to taste |
| 1/4 |
pt |
Whipping cream |
| 1/4 |
pt |
Clotted cream |
INSTRUCTIONS
Cook the rice and vanilla pod in the milk until the grains are tender.
Remove the vanilla pod, split it and scrape the seeds into the
pudding. Stir in the sugar while the mixture is still hot and allow
it to cool.
Whip the cream, fold it in and spoon the mixture into ramekins. Chill
thoroughly. Spread the clotted cream on top and chill once more.
Sprinkle a layer of sugar on the surface of the puddings and put them
under a hot grill until the sugar caramelises. Remove from the heat
and refrigerate.
You can get a similar effect by cooking the sugar until it just
caramelises then pouring it over the chilled pudding. It is important
to have the pudding very cold before caramelising the top.
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