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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
Modernised → 1949 (proofread, p. 534)~77% of the text changedremovedadded
(Caramel au riz.) 90 g gr. risengryn (vasket og skylt). 5 dl melk. ½ l. melk 2 stk egg (godt vispet). ½ teskje vaniljepulver 35 g gr. sukker. 0,5 ts vaniljepulver. Til glasur: 120 g gr. sukker (til karamellen). 1,5 dl vann (kaldt, til karamellen). Vask 1¼ del. vann. Visp eggeplommene og skyll grynene sukkeret ¾ time, rør i melet, spe med kokende vann. La dem trekke melken litt efter litt og tilsett de skåldede. De vaskede, skåldede gryn trekker i melken over svak varme til de er helt møre. Avkjøl.. Rør møre, avkjøles og irøres de godt vispede eggene, sukkeret egg, sukker og vaniljepulveret inn vanilje. Helles i den avkjølte risgrøten.. Kok form, dekket med glasur. Til denne settes sukkeret og det kalde vannet kolde vann over varmen og koker til det blir lysebrunt. Hell karamellen lysebrunt; hell det op i en glatt form form, og vend formen denne rundt og rundt rundt, til hver flekk plett er glasert.. Fyll risblandingen i den karamelliserte formen. Sett formen glasert. Formen settes i vannbad i ovnen og damp dampes ca. 1 time.. Hvelv puddingen og server den time. Serveres varm eller kald. kold.

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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