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CALVADOS RICE PUDDING




Source of Recipe


Gordon Ramsey


List of Ingredients




300ml milk
• 300ml double cream
• 1 vanilla pod
• 150g pudding rice
• 6 egg yolks
• 250g caster sugar
• 50ml Calvados
• 50g butter
• 3 large Braeburn apples, peeled


Recipe



Put the milk, cream and vanilla pod into a large pan, bring to the boil, then turn off the heat and leave to infuse for about 10 minutes. Add the rice and bring to a simmer, then continue to cook, stirring occasionally, for about 20 minutes until the rice is soft and the liquid almost gone.

In a bowl whisk the egg yolks and 150g of the caster sugar until light and fluffy and pour into the rice. Cook gently for about 5 minutes until thick and creamy, then leave to cool slightly. Stir in the Calvados.

Meanwhile, put the remaining caster sugar in a heavy-bottomed pan with 1 tablespoon of water, and heat gently until the sugar caramelises. Mix in the butter. Using a melon bailer, scoop out rounds from the peeled apples and drop into the caramel. Cook for 5-6 minutes until golden brown, then scatter over the rice pudding.