Last week we were without electricity for three days, so on Saturday evening when the electricity was restored it was too late to go shopping.
On Sunday I wanted to make a dessert but unfortunately there was no fresh milk, no eggs, no butter, no heavy cream (you get the point), so I opened the closet and found a can of evaporated milk, a can of coconut milk, rice flour and sugar. What I made was a combination of Crème caramel and Kazan Dipi. Kazan dipi is very different to what I have made and uses chicken breast in the dessert.
Although I was very skeptical when making it, it turned out amazing. I prepared a caramel which I spread on the baking tin and then the pudding was added on top of the caramel. By the time the cream is added the caramel crystalizes but while baking it in the oven the caramel melts again and when bubbling it infuses the pudding with the caramel flavour. The texture of the pudding was pleasantly elastic but it was creamy, refreshing, voluptuous, delicately flavored, subtly sweet as well as luscious.
Caramelized Rice Pudding, recipe by Ivy
Preparation time: 2 minutes
Cooking time: 10 minutes + 25 minutes
Serves: 10 – 12
For the caramel
1 cup sugar
1 tbsp lemon juice
3 tbsp water
For the Pudding
1 ½ cups rice flour
1 cup sugar
400 ml coconut milk
400 ml evaporated milk
400 ml water
½ tsp mastic (already pounded with sugar)
2 tbsp orange blossom water
In a non stick frying pan add the sugar, water and lemon juice and bring to boil. Lower heat and stir constantly until the sugar starts turning brown. Empty caramel syrup into a 28 cm / 11 inch baking tin and spread it quickly with a spoon, while hot. (Make sure to fill frying pan immediately with water as the caramel will get stiff and will be difficult to clean).
In a saucepan, add the coconut milk, evaporated milk, water, sugar, mastic, rice flour and mix to combine.
Put on the heat mixing it continuously with a balloon whisk, until the mixture reaches boiling point.
Preheat oven at 180 C / 350 F. Pour the pudding on top of the caramel and bake for about 25 minutes or until it begins to bubble.
Remove from the heat and set aside to cool.
To serve, wet a flat bowl with orange blossom water – cut into pieces and ‘flip’ the pieces on the bowl – the caramelized part should be on top. Refrigerate for a few hours.
Serve as it is but it is more delicious served with either Whipped Cream or “Kaimaki” Ice Cream and Marinated Strawberries in Brandy.
Note: Kaimaki is a Greek ice cream flavoured with mastic and sahlep.
This recipe is linked to my event Creative Concoctions #3: Desserts.
You can still send your creative desserts until the 6th of May.
Kopiaste and Kali Orexi!