Risalamande Crème Brûlée – Recipe for creamy risalamande crème brûlée with a crispy caramelized sugar top, served with cherry sauce.
This risalamande crème brûlée is incredibly delicious and very easy to make. It consists of a rice pudding cooked just like a traditional risalamande. Once the pudding has cooled, warm cream containing softened gelatin is stirred in. The mixture is then poured into ramekins and chilled.
Right before serving, the risalamande is sprinkled with sugar and caramelized with a crème brûlée torch.
I had this dessert at a restaurant in Copenhagen called Fjora. Normally, I would add chopped blanched almonds to risalamande, but the dessert I was served did not contain any, and it tasted so good. However, you can easily add 100 g of blanched, chopped almonds once the rice pudding has cooled. It also tastes wonderful if you let the pudding cook with a bit of lemon zest or orange zest.
Like classic risalamande, this dessert is served with cherry sauce, but you can easily skip that and, for example, serve it with orange sauce instead.
You can find my best recipe for cherry sauce right here.
Risalamande crème brûlée can also be topped or served with chopped candied almonds. Enjoy!
Risalamande crème brûlée
Ingredients
Rice puddingInstructions
Split the vanilla pod, scrape out the seeds, and mash them together with a little of the sugar. In a heavy-bottomed pot, combine the rice, vanilla seeds, remaining sugar, water, whole milk, and salt. Add the empty vanilla pod to the pot.
Bring the mixture to a boil, stirring well to prevent the rice from sticking to the bottom. Reduce the heat and simmer for about 30 minutes on low heat with the lid on, stirring occasionally so the porridge doesn’t burn. The porridge should be thick.
Immediately pour the porridge into a deep dish (leave the vanilla pod in) to cool quickly. Cover with plastic wrap directly on the surface of the porridge and refrigerate overnight (or at least until completely cold, minimum 5 hours).
Risalamande Crème Brûlée
Soak gelatin in cold water.
Heat the cream until just below boiling. Melt the gelatin in the warm cream. Remove the plastic wrap from the porridge, take out the vanilla pod, and stir the porridge lightly. Mix 2 tablespoons of the porridge into the warm cream, then combine everything with the rest of the porridge. Stir until fully incorporated.
Divide the risalamande into about 6 heatproof ramekins and refrigerate for at least 2 hours, preferably overnight.
At serving, sprinkle 1 tablespoon of sugar over each ramekin and caramelize with a crème brûlée torch. Serve immediately with, for example, cherry sauce. Enjoy!
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