Risalamande a la creme brulée (2024)

Risalamande a la creme brulée (1)

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Den klassiske risalamande har her fået et ekstra twist og blevet til en creme brulée.

4-6 personer

Ingredienser

Risalamande a la creme brulée

Risengrød:
1/2 stang vanilje
60 g grødris
1,5 dl vand
3 dl mælk
1⁄4 tsk salt
1 1/2 spsk sukker


Endvidere:
2 pasteuriserede æg
2 1⁄2 piskefløde
75 g smuttede mandler (hakket + 1 hel)
1 citron (usprøjtet)
50 g rørsukker

  1. Tænd ovnen på 140grader. Tilbered grøden:
  2. Skyl risene i koldtvand, kom dem i engryde med vand og givdem et opkog. Rør rundtog tilsæt den flækkedevaniljestang, mælk ogsalt. Giv det et opkogunder omrøring, og ladså grøden simre underlåg i ca. 35 min. Rør sukkeri grøden og hældden i en skål til afkøling.
  3. Pisk æg og vaniljeflødelet sammen i en skål ogpisk lidt af den varmegrød i. Rør det op i denvarme grød og rør restenaf fløden i. Tilsætmandler (og evt. 1 hel)og fintrevet citronskal.
  4. Fordél riscremen i 4-6lave, ovnfaste skåle ogsæt dem i ovnen i 30min. Lad dem afkøleog sæt dem i køleskab.Drys rørsukker overcremen og gratinér demunder grillen i 2-3 min.eller brug en lille gasflammetil at gratineremed. Overfladen skalblive til en tynd hinde afsprød karamel.

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