Elevated Rice Pudding Brulee | Smooth, Velvety & Gourmet
Forget the chunky, grainy rice pudding of the past. Today on Oh-La-La, we’re transforming this humble classic into a refined, custard-like masterpiece. By using rice powder and a touch of orange flower water, we achieve a texture so silky it rivals the finest French desserts.
Top it off with a thin, crunchy caramel crust, and you have a showstopper that will leave your guests (and your tastebuds) speechless.
📝 The Recipe (Full Measurements):
500ml | 2 ½ cups Milk
60g | 2oz Rice Powder
2 ½ tbsp Sugar
1 Egg Yolk
½ tbsp Vanilla Extract
½ tbsp Orange Flower Water
½ tbsp Butter
¼ cup Chopped Pistachios
Raw Cane Sugar (for the brulee topping)
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