bay and blackberry rice pudding crème brûlée
Shopping list (serves 4)
The pudding:
Whole milk x 1L
Pudding rice (or arborio) x 200g
Bay leaves x 3
Caster sugar x 50g
Vanilla paste x 1 tsp
Salt x 1 pinch
Stewed blackberries:
Blackberries x 300g
Juice of half a lemon
Butter for greasing
Caster sugar
Fresh cream to serve
Combine all the ingredients for the the pudding in a saucepan. Leave on a very low heat to bubble away for an hour and a half, covered. Remove the bay leaves.
In the meantime, place the blackberries in a small saucepan, add a splash of water, and stir over a high heat for 15 minutes. Add the lemon juice. Pour into the bottom of a greased serving dish.
Once the pudding mixture is cooked, pour this on top of the stewed blackberries. Leave to chill in the fridge for a few hours.
When the time arrives, sprinkle a layer of sugar on top of the pudding, and use a blowtorch to caramelise the top.
Serve with fresh cream.
Enjoy! x
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