Tuesdays with Dorie BCM: Caramel-Topped Rice Pudding Cake

September 24, 2019 at 8:25 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 6 Comments
Tags: baking, cake, rice pudding

I talked to my mom on the phone the other day and she asked if I’d baked anything good lately. I told her I’d just made a Caramel-Topped Rice Pudding Cake that’s made like flan or crème caramel, except with rice pudding instead of eggy custard. My mom, who studied and lived in Paris for a few years before I came along, said, “Oh, that’s very French!” Dorie says this is a dessert so common and loved in France, that supermarkets sell it as a box mix. From scratch, it’s a fun project that isn’t too hard. The caramel is a simple water and sugar one. The rice pudding takes a while to cook, but I didn’t have any boil-overs or scorched rice, so things went pretty smoothly. An egg tempered into the pudding at the end keeps it together when it’s turned out after baking.

I made half the recipe and decided to bake personal-sized puddings in ramekins. I got four ramekins out of the half batch, and they only took about 30 minutes to bake in the covered water bath. We ate them at room temperature and I thought they were just delicious. Next time (and I’m not sure why I didn’t think to do it this time), I’ll add some booze-soaked raisins into the mix.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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It reminded us of flan too! Glad you enjoyed it so much…yours looks great 😃

Comment by isthisakeeper— September 24, 2019 #

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Definitely flan-like only nowhere near as good (in my opinion LOL!). I have never seen the box mix in France but I see the ready-made rice pudding all the time in the yoghurt section and it’s often in schools as the dessert for lunch – definitely think it’s a childhood thing. Onwards and upwards for me, (are we done with rice puddings yet?)!

Comment by Mardi (eat. live. travel. write.)— September 25, 2019 #

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- omg- you hate this stuff! hahaha! i really like RP, but never ever think to make it unless it’s for TWD. and i think we are done with it now, so who knows when i’ll have it again! i’ve been wondering about this box mix…what would even be in it to make it a convenience product…maybe vanilla sugar and par-cooked rice? dried caramel that can be reconstituted? i clearly need to look this up!
  
  Comment by steph (whisk/spoon)— September 25, 2019 #
  
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Yes, boozy raisins would be a delicious addition!

Comment by Zosia— September 25, 2019 #

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I love that you minified this. I loved it 😀

Comment by Cakelaw— September 25, 2019 #

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I adore caramel and love how dark you got it. Thanks for description of the recipe, I have been reading such mixed accounts of it. I will refer to your post should I decide to make it. It does look very tempting and I do like the ramekin format better. Thanks for all the good tips.

Comment by Summer— September 26, 2019 #

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