Caramel-topped rice pudding cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 46) by Dorie Greenspan

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Notes about this recipe

  • Zosia on September 08, 2019

    Warm from the oven, this was creamy, comforting but firmer than usual rice pudding with a slick of caramel. I liked the acidity of the caramel which was made with lemon juice but wanted more of it; my reserved caramel was hard candy at room temperature (overcooked?) so I served it with plum compote instead. It was firmer and drier by the second day. I preferred it warm.

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