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Tuesdays with Dorie (Baking Chez Moi): Caramel-Topped Rice Pudding Cake

Baking Chez Moi Dorie Greenspan Caramel-Topped Rice Pudding Cake on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Baking Chez Moi is one I wasn’t super keen on making (not a rice pudding fan) but hey, since I haven’t missed a post about the book since we started (nearly 5 years ago!), it’s not like I was going to skip it just because I don’t like it, just not my style. And I mean, I’ve already made Rice Pudding and Caramel Apples from Dorie’s Around my French Table. And then Rice Pudding with Strawberries and Spiced Hibiscus Syrup from Baking Chez Moi. When it’s recipes like this (rare for baking), I just make them smaller (my famous “minifying”) so there’s no – or less – food waste but at least I get to try the recipe.

So yeah, another (the last one?) rice pudding recipe. Only this time it’s a rice pudding baked into a cake but with a caramel base that flips over to the top, kind of like a crème caramel. Hmmm. Warm milk. Sweet rice. It’s just not my thing. I made a very small amount of the recipe which made ONE tiny cake (since it’s also not Neil’s favourite thing either, though he will generally eat things when I tell him he has to taste them!) which was more than enough for us to taste.

Dorie warns in the headnote about all the things that can go wrong here. And, for me, they totally did! Milk boiling over? CHECK. Rice burning on the bottom of the pan? CHECK. I was literally standing guard over the stove while this was cooking on the stovetop and I still managed to mess things up. Thankfully not enough to have to start over but still. Rookie mistakes!

And actually, though I knew this wasn’t my thing, I was intrigued to try this technique (baking the pudding into a cake) as I am interested to see if this might translate into a savoury version (like an arancini cake?). Still not sure how that might work but the texture of this one would translate nicely to savoury, I think.

Onwards and upwards to the next recipe….

Get the recipe for Dorie Greenspan’s Caramel-Topped Rice Pudding Cake on page 46 of Baking Chez Moi.

Baking Chez Moi Dorie Greenspan Caramel-Topped Rice Pudding Cake on eatlivetravelwrite.com

Baking Chez Moi CoverTuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon  (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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5 Responses to Tuesdays with Dorie (Baking Chez Moi): Caramel-Topped Rice Pudding Cake

  1. Zosia September 24, 2019 at 11:00 #

    Regardless of what you thought of it, your minified version is very cute, as always.

  2. Kim September 24, 2019 at 17:00 #

    Sorry it was not an overall success, but I sure like how your caramel looks on top. So pretty! It was not loved by all in my family either..glad we tried it though.

  3. Diane Zwang September 24, 2019 at 20:18 #

    Kudos to you for persevering. This was a lot of work. My rice loving husband is enjoying it. Onward and upward.

  4. Cakelaw September 25, 2019 at 05:17 #

    Your little cake looks perfect, even if the journey wasn’t. I enjoyed this but I adore rice pudding.

  5. Summer September 25, 2019 at 13:47 #

    It looks quite tempting to me! Your account of your vigilance and all the things that went wrong made me laugh. Mostly nervously. Now I’m not so sure I’m up to the challenge.

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