Caramelized Apple-Raisin Rice Pudding

with Bourbon Maple Crème Anglaise and Old-Fashioned Cinnamon Beignets

SERVES 4

CREME ANGLAISE

1 cup heavy whipped cream

1/3 cup maple syrup

3 large egg yolks

1/4 cup bourbon

Mix well egg yolks and maple syrup with a whisk. In a saucepan, bring the cream to a boil. “Temper” the egg mixture by pouring over the hot liquid bit by bit, and stirring in between. Place back the mixture in a saucepan and cook it at low fire. Mix all the time and do not boil. The cream is ready when it begins to thicken up. Strain it, and refrigerate overnight. The next day, in a mixing bowl with a whisk attachment, whip the cream until fluffy, then add the liquor according to your taste.

RICE PUDDING

2 cups milk

3 tbsp confectioners’ sugar

1/2 cinnamon stick

1/4 vanilla bean (optional)

1/3 cup Arborio rice (risotto or round rice)

1 apple, peeled and diced

1 tbsp butter

1 tbsp black raisins, soaked in hot water and drained

turbinado sugar (to caramelize)

Place rice in a strainer and rinse with cold water. In a saucepan, bring milk, sugar, cinnamon stick and vanilla bean, if using, to a boil. Add rice and stir. Cover and lower the heat. The mixture should simmer but not boil. Stir slowly from time to time. The rice is cooked once the grains are soft throughout. In the meantime, sauté the apple in butter until tender. Remove from heat and add raisins. After discarding the cinnamon and vanilla, fold the fruit into the rice mixture. To cool, pour pudding into ring molds and cover with waxed paper. Just before serving, unmold and sprinkle with turbinado sugar, shaking gently to even the surface. Caramelize using a chef’s torch until golden.

CINNAMON BEIGNETS

1 1/2 cups all purpose flour

2 tbsp baking powder

1/4 tsp ground cinnamon

1 1/2 tsp salt

2 tbsp sugar

1/2 cup cold butter, diced

1 1/4 cups cold buttermilk

1 quart vegetable oil

Sift flour into the bowl of a mixer and add baking powder, sugar, salt and butter. Mix with a paddle attachment on low speed until mixture is sandy with small pieces of butter. Add buttermilk and stir just until combined and sticky. Roll out the dough to a thickness of ¾ inch and chill in refrigerator. Once cold, cut into bars ¾ inch by 3 inches. Heat frying oil to 350ºF in a deep fryer. Fry beignets until golden brown, then drain and roll in cinnamon sugar mixture. Serve warm.