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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.


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


Edible flower petals
Ice sugar


Step 1:


  • 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:


  • 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:


      • 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:


      • 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.