Salted Caramel Egg Cream
3 Tb Dulce de Leche (see sub-recipe)
2 drops Vanilla
Pinch Kosher Salt
6-8 oz Hefeweiss Beer (or similar wheat beer)
To a tall glass, add cooled dulce de leche, vanilla and salt. Stir to combine. Pour very cold Hefeweiss into the glass. Using a long spoon, stir briskly; occasionally folding the dulce de leech over the top to combine. Create a light frothy head and enjoy ungarnished.
Vanilla Raspberry Rice Pudding with Lemon Vanilla Caramel
This is a simple creamy rice pudding done stovetop with accents of tart raspberries and a citrusy, toasty caramel syrup. I’ve always been fond of rice pudding being the custard lover that I am, but my time in England, the home of soothing nursery desserts made the love affair lasting.
Makes 4-6 servings
Rice Pudding
½ cup arborio rice, rinsed
2 cups milk
6 tablespoons sugar
¼ vanilla bean, split
1 half pint raspberries
Lemon Vanilla Caramel
½ cup corn syrup
¾ cup sugar
3/4 vanilla bean, split
¾ cup lemon juice
6 tablespoons water
- In a strainer, rinse the rice under cold water for one minute moving it with your hands to remove some of the starch.
- 2.In a medium saucepan simmer the rice with the milk and vanilla bean till very tender, about 20-25 minutes. When it’s done turn off the heat and stir in the sugar.
- For the lemon caramel, in a small pan place the corn syrup, sugar and vanilla bean and boil to an amber caramel. Deglaze the pan by stirring in the lemon juice and water. Chill till ready to use.
- To serve the dish, place a spoonful of the lemon caramel in the bottom of a stemmed glass, then half fill the glass with chilled rice pudding. Add some raspberries and cover them with more rice pudding then cover the surface of the pudding with another layer of lemon caramel.