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Caramel pudding with crème fraîche, rhubarb and vanilla

A recipe combines rice pudding and brûlée into one bubbly result.

By Alice Storey
  • 45 mins preparation
  • 3 hrs cooking plus fermenting
  • Serves 6
  • Print
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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: Apricotty botrytis sémillon. Drink suggestion by Max Allen