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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. golden brown raisins
- 3 T water
- 2 T dark rum
- 2 c. water
- 1 c. long grain white rice
- 1/2 c. + 2 T sugar
- 7 ounce imported white chocolate (such as Lindt), finely minced
- 2 c. whipping cream
- 4 large eggs, beaten to blend
- 1/2 c. lowfat milk
- 1 teaspoon vanilla extract
- 1 teaspoon grnd cinnamon
- 1/2 teaspoon grnd nutmeg
- 2 1/4 c. whipping cream
- 3 T dark rum
- 3 lg. egg yolks
- 1/2 c. sugar
Direcciones
- PUDDING: Put together raisins, water and rum in bowl. Cover and let steep at least 6 hrs. (Can be made 1 day ahead.)Preheat oven to 300 degrees. Brush 10 (1/2 to 2/3 cup) custard cups or possibly ramekins with butter. Line bottom of each with parchment round. Butter parchment.
- Put together 2 cups water, rice and 2 tbsp sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to low, cover pan and simmer till water is absorbed, about 20 min. Transfer hot rice to large bowl. Add in chocolate and stir till melted. Fold in cream, large eggs, lowfat milk, vanilla, cinnamon, nutmeg and remaining 1/2 cup sugar. Drain raisins and mix into rice mix.
- Spoon rice mix into prepared cups. Cover with foil. Set cups on baking sheet. Transfer baking sheet to oven. Bake puddings 30 min. Uncover and bake till set, about 20 min longer. Let puddings cool 1 hour. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- SAUCE: Bring cream and rum to boil in heavy medium saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mix. Return custard to same pan. Cook over medium heat till custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 4 min; don't boil. Pour into bowl. Cover and refrigerate till cold. (Can be prepared 1 day ahead.)
- Using knife, cut around each pudding. Turn out onto plates. Peel off parchment. Spoon some sauce onto each plate. Pass extra sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 212 | 49% |
| Total Fat 24.06g | 30% |
| Saturated Fat 14.04g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 184mg | 61% |
| Sodium 64mg | 3% |
| Potassium 192mg | 5% |
| Total Carbs 47.88g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 32.69g | 22% |
| Protein 6.27g | 10% |
