a whisk and a spoon

Tuesdays with Dorie BCM: Caramel-Topped Rice Pudding Cake

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!