Gingered Crème Caramel Rice Pudding

Gingered Crème Caramel Rice Pudding
Photo by Scott Phillips


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

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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