I love the flavour of Vietnamese Coffee, strong coffee filtered on top of a rich layer of condensed milk, the combination is just dreamy. This recipe for Vietnamese Coffee Rice Pudding is a decadent rice pudding with Vietnamese coffee-infused condensed milk base and brûléed top. The brûléed top gives a great crunch to the soft creamy pudding beneath.

Vietnamese coffee is traditionally roasted to medium or dark roast, having flavours of chocolate and caramel. If you can’t get hold of Vietnamese coffee, look for a coffee that has a dark roast profile to get the coffee profile for this pudding.

Pudding rice is a short-grain white rice specifically for rice pudding as is starchy sticky rice, it’s easily found in the UK in supermarkets and health food shops, however, if you struggle to find it, it can be substituted for arborio rice but will be slightly firmer than using pudding rice.

For the brûléed top, a chef’s blow torch is the tool you want to achieve the perfect crunchy tops, you can grill them but you run the risk of uneven cooking and burning in places. Also, blowtorches are great fun! As long as you are sensible, there’s nothing to be scared of caramelising the sugar top!

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Vietnamese Coffee Rice Pudding Recipe

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• Author: foodnerd4life
• Total Time: 2 hours 15 minutes
• Yield: Serves 4

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Description

Serves 4

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Ingredients

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For Pudding – 

• 355g Semi Skimmed Milk
• 2tsp Vietnamese Coffee
• 205g Condensed Milk
• 30g Caster Sugar
• 60g Pudding Rice
• 25g Unsalted Butter

For the Brûléed Top – 

• 100g Caster Sugar

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Instructions

1. Butter the ramekins and set aside on a baking tray. Preheat the oven to 140C.
2. In a bowl, pour the semi-skimmed milk and coffee grounds, and leave for an hour to infuse. Strain through a fine sieve into a measuring jug.
3. Stir in the condensed milk and sugar into the coffee-infused milk. Stir well until the sugar is dissolved.
4. Using scales, weigh the pudding rice evenly between the ramekins and pour the coffee milk between the ramekins. Place into the preheated oven, bake for an hour, then stir the puddings and make sure the rice is under the surface of the liquid. Bake for a further hour.
5. Allow the puddings to cool slightly before sprinkling the caster sugar over the surface of each pudding then caramelise with a chefs’ blow-torch.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Desserts
• Method: Bake
• Cuisine: British

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