Gingered Crème Caramel Rice Pudding

Gingered Crème Caramel Rice Pudding
Photo by Scott Phillips


  • ½ cup water
  • Pinch salt (see the note above)
  • ½ cup sugar
  • 2 large egg yolks
  • 2 cups whole milk
  • ½ tsp. vanilla extract
  • ¾-inch piece (½ oz.) fresh ginger, peeled and cut in 4 slices
  • + 3 more ingredients
    • ¼ cup sugar
    • ¾ cup cooked white rice (from ¼ cup raw)
    • 2 large eggs

Set six 6-oz. ramekins in a baking dish. Put the sugar and water into a small, heavy saucepan and set it over medium heat. Stir to dissolve the sugar. Once the sugar has dissolved and the mixture is boiling, stop stirring and turn the heat to high. When the mixture begins to color, swirl the pan ...

View full recipe at Fine Cooking


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