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Caramel pudding with crème fraîche, rhubarb and vanilla

This dessert combines two favourites - rice pudding and brûlée - in one. The crème fraîche gives a subtle tang to cut the richness. Begin this recipe two days ahead to make the crème fraîche.

You'll need

100 gm short-grain rice 85 gm raw caster sugar, plus extra to serve 1 vanilla bean, split, seeds scraped Finely grated rind of 1 lemon 1 litre (4 cups) milk   Crème fraîche 500 ml pouring cream 60 ml (¼ cup) buttermilk   Rhubarb and vanilla 750 gm rhubarb, cut into 3cm lengths 110 gm (½ cup) caster sugar Juice and rind of 1 orange Scraped seeds of 1 vanilla bean


  • 01
  • For crème fraîche, stir together cream and buttermilk in a container and leave at room temperature until thick (24-40 hours, depending on climate; do not stir). Refrigerate until required. Makes about 400gm.
  • 02
  • Preheat oven to 140C. Combine rice, sugar, vanilla bean and seeds, rind and half the milk in a 2-litre baking dish and bake for 1 hour. Add remaining milk, stir, cook for a further hour, then stir in 150gm crème fraîche, and bake until golden and set (45 minutes to 1 hour). Cool slightly, then scatter with caster sugar in a thin even layer and caramelise with a blowtorch or under a hot grill.
  • 03
  • For rhubarb, bring ingredients and 2 tbsp water to the boil in a saucepan, reduce heat to low and simmer, stirring occasionally, until tender (10-12 minutes). Serve with warm rice pudding and remaining crème fraîche.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Apricotty botrytis sémillon.

Featured in

Jul 2015

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