Recipe for rice pudding with speculoos caramel

In Saint-Omer, a skilful blend of melt-in-your-mouth deliciousness and crunchiness, to be enjoyed without moderation! Recipe for rice pudding with speculoos caramel by Candice Declercq, from the restaurant “Le Colegram” in Saint-Omer.

Le Colegram

Inès and Jonathan Dumaine opened their restaurant in March 2022, retaining the name of the previous owner. In a setting with soft, enveloping tones like a cocoon, they serve inventive, gourmet cuisine featuring local produce.

Candice Declercq, a young pastry chef (center) who honed her skills for two years in a local Michelin-starred establishment, joined the team at the end of August 2022 to delight you with her delicious desserts.

Ingredients

for 6-8 pers.

Rice pudding

200 gr round rice
500 ml milk
200 ml liquid cream
1 vanilla pod (or 1 tsp flavouring)
90 gr sugar

Speculoos caramel

150 gr butter ½ salt
100 gr speculoos paste
200 gr brown vergeoise
60 gr water

Caramelized vanilla nuts

200 gr walnuts of your choice
150 gr icing sugar
1 teaspoon vanilla flavouring

Decoration

Edible flower petals
Ice sugar

Recipe

Step 1:

VANILLA MILK RICE

Cook the rice for 8 minutes in boiling water.
Drain and return to the heat with the milk, cream, sugar and halved vanilla pod to remove the grains and allow for better infusion.
Remix often and until the milk and cream are completely absorbed.

Step 2:

SALTED BUTTER AND SPECULOOS PASTE CARAMEL

In a saucepan over low heat, melt the butter with the speculoos paste.
Add the brown vergeoise and then the water. Mix until smooth. Pour into a separate pot or container to stop cooking and keep ready to serve.

Step 3:

CARAMELIZED NUTS

Heat oven to 170°C. Roast the nuts of your choice, in this case whole hazelnuts and slivered almonds, placing them on a baking sheet covered with baking paper. Place in the oven for 10 minutes at 170°C.
Then place the nuts in a frying pan, sprinkle with powdered sugar and stir until caramelized, then remove from the heat.

Step 4:

DRESSING

Dress caramel on the bottom of your plate, filling it halfway with the still-warm rice.
Scoop again with caramel and fill with rice until three-quarters full.
Sprinkle the surface of the dessert with a little crystal sugar, which you caramelize either with a blowtorch or a grill for a few minutes (optional). Finally, sprinkle a few pinches of walnuts all around the dessert, and add the finishing touch to this pretty decoration by placing three to five edible flower petals, and sprinkle with a thin layer of powdered sugar.