This indulgent Classic Southern Caramel Cake combines the richness of creamy rice and milk with the sweet, golden caramel for a delightful dessert. Whether served warm or chilled, it’s a perfect treat to end any meal.
Ingredients:
- For the Rice:
- 180g rice
- 750ml whole milk
- 1/2 vanilla pod (split) or zest of 1 lemon
- 3 eggs
- 100g sugar (adjust to taste)
- For the Caramel:
- 100g sugar
- 2 tablespoons water
Equipment:
- 1 terrine or springform/savarin mold
- 1 dish for bain-marie
- 1 small saucepan
- 1 tea towel
Preparation Steps:
- Blanch the Rice:
- Boil water in a saucepan, add rice, and cook for 3-4 minutes. Drain and rinse under cold water to stop cooking.
- Cook the Rice in Milk:
- In the same saucepan, add the rinsed rice, milk, and vanilla pod or lemon zest. Cook on medium heat for 30 minutes, stirring occasionally until the rice absorbs most of the milk.
- Prepare the Egg Mixture:
- Whisk together eggs and sugar in a separate bowl. Slowly fold in the warm rice mixture to avoid scrambling the eggs.
- Caramelize the Sugar for the Mold:
- In a small saucepan, combine 100g sugar and 2 tablespoons of water. Heat over medium-high until the sugar melts and turns mahogany brown. Pour the hot caramel into the mold and tilt to coat the bottom and sides.
- Assemble and Bake:
- Pour the rice and egg mixture over the caramel in the mold. Place the mold in a larger dish filled halfway with boiling water (bain-marie). Bake at 160°C (320°F) for 25 minutes until golden and set.
- Unmold and Serve:
- Let the cake cool slightly, then carefully unmold while warm to prevent sticking. Serve warm or chilled.
Additional Tips:
- Ensure all ingredients are at room temperature for best results.
- Add a pinch of salt to the caramel to balance sweetness.
- This cake is perfect for a warm dessert or a chilled treat for special occasions!
Enjoy your rich, creamy, and sweet Classic Southern Caramel Cake!