Salted Caramel Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert with a sweet and salty caramel sauce, perfect for those with a sweet tooth.
Ella x
Ingredients
- 400 grice pudding
- 500 mlmilk
- 200 gsugar
- 1 gsalt
- 50 gunsalted butter
- 3 eggeggs
- 1 gcinnamon powder
- 1 mlvanilla extract
- 250 gsalted caramel sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 20x20cm baking dish with parchment paper.
- 2
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot but not boiling.
Tip: Be careful not to boil the milk.
- 3
In a separate bowl, whisk together the rice pudding, eggs, cinnamon powder, and vanilla extract until well combined.
- 4
Gradually pour the hot milk mixture into the rice pudding mixture, whisking constantly to prevent lumps.
Tip: Make sure to whisk until the mixture is smooth and creamy.
- 5
Pour the mixture into the prepared baking dish and smooth the top.
- 6
Bake for 40 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Avoid overbaking, as this can make the blancmange too firm.
- 7
Remove the blancmange from the oven and let it cool to room temperature.
- 8
Once cooled, refrigerate the blancmange for at least 2 hours or overnight until set.
- 9
To serve, top the blancmange with salted caramel sauce and serve chilled.
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