John Torode and Lisa Faulkner served up a delicious rice pudding creme brulee with jam on John and Lisa’s Weekend Kitchen.
The ingredients are: 100g pudding rice, 600ml whole milk, 300ml double cream, 2 tsp vanilla bean paste or 1 vanilla pod, seeds removed and 60g caster sugar, plus extra for sprinkling.
For the jam: 300g raspberries and 300g sugar.
See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner
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