Classic Southern Caramel Cake


°180g rice
°750ml milk (whole)
°1/2 vanilla pod or 1 lemon zest
°3 eggs
°100 g of sugar approximately (to taste)
°100g sugar
°1 terrine
°1 springform or savarin mold
°1 dish for the bain-marie
°1 small saucepan
°1 tea towel
Blanch the rice in a saucepan by throwing it in boiling water for 3/4 minutes then drain and rinse
In a saucepan, cook the rice in the milk with the half split vanilla pod for about 30 minutes so that the rice is well cooked and the milk is almost absorbed (watch!)
In a bowl, mix the 3 eggs with the sugar then add the rice gradually (so as not to cook the eggs because the rice is hot)
Caramelize a mold by melting the sugar with 2 tablespoons of water in a small saucepan. The sugar browns & let it color mahogany brown with darkening. At this point, pour it into the mould. Be careful not to burn yourself by taking a tea towel to tilt the mold to evenly distribute the caramel everywhere
Pour the mixture into the mold
Put in the oven and cook in a boiling water bath for about 25 minutes at about 160°
Unmold while still hot and serve warm or cold.
Enjoy !

Leave a comment