Description
Serves 4
Ingredients
Units
Scale
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
Instructions
- Butter the ramekins and set aside on a baking tray. Preheat the oven to 140C.
- 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.
- Stir in the condensed milk and sugar into the coffee-infused milk. Stir well until the sugar is dissolved.
- 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.
- 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