Le Carré’s: Rice pudding & Salted Caramel Coulis
This is wonderful. It’s an amazing desert and really warming in winter if you serve the rice pudding warm.
How to make the rice pudding?
All ingredients and instructions are in my recipe HERE
Next step: the Caramel au Beurre Salé Coulis. Super easy and quick to make! This is a very sweet sauce so taste before serving!
2 tablespoons butter, diced
1/8 teaspoon fleur de sel de Guérande
½ cup cane sugar
1/3 cup heavy cream , or even better 4 Tablespoons of crème fraiche
What to do?
In a non-stick sauce pan, melt the sugar without water over high heat. It’s important to carefully watch the stove, as soon as the edges of the pan start caramelizing, immediately lower the heat to a medium low.
Gently make circular motions with the saucepan. Do not use a spoon (too sticky)! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don’t let the sugar get brown, otherwise you’ll get a burnt taste.
When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the butter is added), then slowly add the butter and salt. Stir constantly with a wooden spoon. Bring back to the stove using the lowest setting, pour the heavy cream little by little
Be careful to let cool before you serve. This was so simple to make, I store in little jars (and distribute to my friends too).