in Belgium

Belgian rice pudding cake

updated

Spread the love

Ingredients for 4 servings:

  • 1 roll of topping dough
  • 1 liter of milk
  • 175 g rice pudding
  • 2 m.-sized eggs
  • 150 g sugar
  • 1 tbsp vanilla sugar
  • 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Line a springform pan with puff pastry and prick the bottom with a fork. Cook the milk, salt, and rice until the rice pudding is very firm, then let it cool. Whisk the egg yolks, 2/3 of the sugar, and the vanilla sugar until frothy. Whisk the egg whites and 1/3 of the sugar until very stiff. Combine all three mixtures in portions and carefully fold in. Pour the mixture into the springform pan and bake in an oven preheated to 175°C (350°F) for 30 minutes. Then reduce the temperature to 150°C (300°F) and bake for another 30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chocolate-almond chia pudding

Rice and pepper pan