Pumpkin Rice Pudding Brûlée

Recipe by: Lauren Cooper

A traditional favorite dressed up for the holidays with pumpkin, spice and a festive brûlée topping!

Make This Recipe

4 cups whole milk

1 15 ounce can of pumpkin

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

2 Eggland’s Best eggs, large, at room temperature

3 cups cooked rice

1/2 teaspoon vanilla extract

12 Tablespoons sugar (for Brûlée tops)

Buy Recipe

Preheat oven to 375°F
In a medium-size bowl beat Eggland’s Best eggs.
In a large saucepan, combine the first 8 ingredients. Bring to a boil, stirring constantly, over medium heat. 
Gradually whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly.
Bring to a gentle boil.
Remove from heat.
Stir in rice and vanilla.  Pour into six 6 ounce greased oven-safe ramekins and bake uncovered at 375°F for 20-25 minutes or until a knife inserted in the center comes out clean.
Let cool for 15 minutes and then sprinkle tops with one tablespoon of sugar each.
Brûlée using a kitchen torch or under the broiler until sugar is melted and caramelized.
Serve immediately.

Recipe Notes: Can be made 2 days in advance, when cool, cover and refrigerate. Brûlée before serving