Caramel rice flan from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ashallen on November 27, 2019

    A delicious baked rice pudding with built-in caramel sauce. Rice pudding layer's great - tender rice topped with a thick custard layer. Very nice spicing. I ran out of cardamom pods and ended up using 2 pods vs. 2 tsp - probably just as well since my ground cardamom was very fresh - flavor in final pudding was good. Some notes/tweaks for next time... Pudding was more than done (180F in center) after only 75 minutes - check it early! I would have liked to have pulled it at 170-175F. My caramel sauce crystallized (perhaps because I used organic sugar) - next time I'd stir in 1-2 tsp corn syrup to help prevent that. I cooked caramel to 325F but would go higher for more flavor (335-370F). Recipe calls for arborio rice - I used originario/balilla which worked fine. Recipe calls for only 2 c water during initial cooking for rice - I ended up needing 3-4 c. It wasn't possible to cover the pot during either the rice water and milk cooking steps because it was eager to foam up.

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