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Caramel Rice Custard (caramel au riz)

Erken's caramel rice custard from 1914: rice grains cooked tender in milk, combined with egg, sugar and vanilla, filled into a caramelized mold and steamed in a water bath about 1 hour. Served warm or cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 468 (falt i det fri)

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About the dish

The recipe appears in the dessert chapter of "Stor kokebok" (1914) among the steamed molded custards. A caramelized mold was at the time the usual way to give the custard both color and sauce.

How to make it

  1. 1

    Cook the rice

    Wash and rinse the rice with boiling water. Let it steep in the milk over low heat until completely tender. Cool.

  2. 2

    Stir in eggs and sugar

    Stir the well-beaten eggs, the sugar and the vanilla powder into the cooled rice porridge.

  3. 3

    Caramelize the mold

    Cook the sugar and the cold water until it becomes light brown. Pour the caramel into a smooth mold and turn the mold around and around until every spot is glazed.

  4. 4

    Steam the custard

    Fill the rice mixture into the caramelized mold. Place the mold in a water bath in the oven and steam about 1 hour.

  5. 5

    Serving

    Turn out the custard and serve it warm or cold.

Changes from the original

Measurements are modernized (deciliter/liter, gram), and "teske" has been rendered as teaspoon. The method is divided into numbered steps and the caramelizing is placed first, as it is done in practice.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 468) → Modernised~77% of the text changedremovedadded
90 gr. g risengryn ½ l. melk (vasket og skylt). 5 dl melk. 2 stk egg (godt vispet). 35 gr. sukker ½ teske vaniljepulver Til glassur: g sukker. 0,5 ts vaniljepulver. 120 gr. g sukker 1½ del. vand. De vaskede, skoldede gryn trækker (til karamellen). 1,5 dl vann (kaldt, til karamellen). Vask og skyll grynene med kokende vann. La dem trekke i melken, melken over svak varme til de er møre, avkjøles og irøres helt møre. Avkjøl.. Rør de godt vispede egg, sukker eggene, sukkeret og vanilje. Heldes vaniljepulveret inn i form, dækket med glassur. Til denne sættes den avkjølte risgrøten.. Kok sukkeret og det kolde vand over ilden og koker, kalde vannet til det blir lysebrunt; held det op lysebrunt. Hell karamellen i en glat glatt form og vend denne formen rundt og rundt, rundt til hver plet flekk er glasseret. Formen sættes glasert.. Fyll risblandingen i vandbad den karamelliserte formen. Sett formen i vannbad i ovnen og dampes damp ca. 1 time. Serveres time.. Hvelv puddingen og server den varm eller kold. kald.

Note on Modernised

Mål er modernisert (desiliter/liter, gram), «teske» er gjort om til teskje. Fremgangsmåten er delt i nummererte trinn og karamelliseringen er satt først, slik den gjøres i praksis.

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Frequently asked questions

How long should the custard be steamed?
The mold is placed in a water bath in the oven and steamed about 1 hour. Allow about 2.5 hours in total, since the rice must first steep tender in the milk and be cooled.
How do I make the caramel glaze in the mold?
Cook 120 g sugar with 1½ dl cold water until the mixture becomes light brown. Pour it into a smooth mold and turn the mold around and around until the entire inside is glazed, before pouring in the custard mixture.
Should the caramel rice custard be served warm or cold?
Either works — Schønberg Erken writes that it is served warm or cold.
What does the custard itself consist of?
90 g rice grains that steep tender in 1/2 liter milk, then cooled and combined with 2 well-beaten eggs, 35 g sugar and 1/2 teaspoon vanilla powder. The recipe is from "Stor kokebok" (1914), p. 468, and yields 6 servings.

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