Rice pudding brûlée on fresh strawberries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod open lengthwise and scrape out the pulp with a sharp knife. Boil up the milk. Add rice, 1 pinch of salt, sugar, vanilla pulp and vanilla pod. Leave to swell over low heat, stirring occasionally, for 30-35 minutes.

2. 2

   Remove the vanilla pod, let the rice pudding cool down a little.

3. 3

   In the meantime, wash, clean and pat dry the strawberries. Cut the strawberries into small cubes and mix with 1 tbsp. brown sugar.

4. 4

   Divide the strawberries into four small ovenproof moulds (each containing approx. 1/4 l). Pour in rice pudding. Sprinkle each with 1 tbsp. brown sugar evenly. Caramelise under the grill with a kitchen gas burner or in the oven for 1-2 minutes until golden brown.

Nutrition Facts

KCAL
250 kcal

CARBS
43 g

FATS
5 g

PROTEINS
6 g