Mardi Gras Pudding with Caramel Brandy Sauce

Name: Mardi Gras Pudding with Caramel Brandy Sauce (Pouding de Riz au Caramel Renversée)
Yield: Yields 6 servings
Cuisine: United States
Ingredients: 1 tablespoon vanilla extract; 3 eggs; ¾ cup (151 g) sugar; ⅓ cup (80 ml) water; 3½ cups (830 ml) milk; ½ cup (118 ml) heavy cream; Boiling water; ¾ cup (180 ml) raw long grain rice; ¼ cup (50 g) sugar; ¼ teaspoon salt; ¼ teaspoon freshly grated nutmeg; 1½ inch (3¾ cm) piece of cinnamon stick; 2 tablespoons finely chopped glacéed fruit; 2 tablespoons brandy; 2 tablespoons dried currants

Pouding de Riz au Caramel Renversée

Preparation info

Yields
6
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Rice puddings, despite their devotees, are generally considered plebeian dishes—family delights, perhaps, but not company fare. This version is the exception, haute French in its beautiful caramel coating and flashy with its unexpected bits of exotic glacéed fruits. It expresses well the year-round carnival atmosphere of the two most colorful southern ports, Mobile and New Orleans. Serve it slightly warmer than room temperature, cut into wedges, with whipped cream. One of the two fruit sauc