Cooking

Tres Leches Rice Pudding with Cornflakes and Milk Crumbs

Among sweetened rice based desserts, our version of the rice pudding breaks from the traditional. Combining the best aspects of both baked custard and rice pudding, our baked tres leches rice pudding marries the tenderness of custard and the springy disposition of the rice. This dish displays all the hidden facets of milk: its slight sweetness and light creaminess. In contrast with the soft custard, the milk crumb and cornflakes provide a gamut of textures while enhancing the flavor of the custard itself. Seemingly intimidating and highly technical, our recipe can be easily replicated at home—not to mention, it looks stunning!

Baked Tres Leches Rice Pudding with Cornflakes and Milk Crumbs

Yield: 4–6 servings
Time: 1 hour and 20 minutes (20 min prep / 1 hr baking)


Ingredients:

baked tres leches rice pudding

  • 1 cup sugar
  • ½ cup short-grain rice or sticky rice
  • ½ tsp salt
  • 6 large eggs
  • ¼ cup rum or brandy
  • 1 tsp vanilla extract
  • 1 cup cream
  • 1 cup evaporated milk
  • ¼ cup condensed milk
  • butter, for greasing pan
  • corn flakes, for garnish

milk crumb

  • ¾ cup instant milk powder
  • ¼ cup all purpose flour
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • ½ tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • ½ cup white chocolate, melted

Sweet milk glaze

  • ¼ cup cream
  • ¼ cup condensed milk
  • ⅛ tsp cinnamon

Procedure: Milk Crumb

  1. Preheat oven to 250˚C.
  2. In a medium bowl, combine ½ cup of milk powder, flour, cornstarch, sugar, and salt.
  3. Add the butter and stir with spatula until the mixture forms small lumps. Spread the crumbs onto a baking sheet and bake for about 10–15 minutes. Remove from the oven and let cool completely.
  4. Return the crumbs to a bowl, toss with the remaining ¼ cup dry milk until evenly coated. Pour the white chocolate over the crumbs, keep tossing until the chocolate is cooled comepletely and is no longer sticky.

Procedure: Baked Tres Leches Rice Pudding

  1. Prepare a 9-inch pan or pie dish by greasing well with butter.
  2. Cook the rice with the salt in boiling water, as you would cook pasta. Remove after about 10 minutes, the rice should be al dente.
  3. In another pot, mix the cream, evaporated milk, and condensed milk. Cook over low heat until fully incorporated. Set aside to cool slightly.
  4. In a large mixing bowl, whisk together the eggs, sugar, rum, vanilla, and a pinch of salt until combined. Add the warmed milk and rice.
  5. Pour the custard into the prepared pan. The rice should settle evenly along the bottom.
  6. Bake at 180˚C for about 50–60 minutes, or until the top is golden brown and slightly firm to the touch.
  7. Remove and let cool in the pan. Serve cold or at room temperature and store any leftovers in the refrigerator covered with plastic wrap. Baked custard must be consumed within three days.

Procedure: Sweet Milk Glaze

Combine the cream, condensed milk, and cinnamon. Whisk until well combined.

Procedure: Assembly

At this point, you should have completed all the procedures for the components listed above: the baked tres leches rice pudding, milk crumbs, sweet milk glaze, and garnishes.

completed component portions

  • 4–6 rounds of baked rice pudding
  • ½ cup milk crumbs
  • ½ cup sweet milk glaze
  • ¼ corn flakes, for garnish

assembling everything together

  1. Place your cut baked rice pudding on your serving plate.
  2. Carefully spoon over around 2 tablespoons of the sweet milk glaze and spread evenly over the rice pudding.
  3. Scatter and arrange the milk crumbs and corn flakes on top. Serve immediately.

Did you enjoy our milky Tres Leches Rice Pudding? Send us a photo of your work, we'd love to see more of your kitchen projects. Email us your photos at hello@tablecrafter.com

Cooking

Plate This: Duck Breast with Potato Purée & Blueberry Gastrique

Plate This is a Tablecrafter series on cooking seemingly complex restaurant food that regular folks can actually do at home with available tools.


Considering all the heartwarming duck stories we were told while growing up, this bird still spooks grownups—both diners and home cooks alike.

Duck has a characteristically funkier, gamier flavor than chicken or turkey that can intimidate. Paired with its glowing red meat, it looks ready to challenge your self-worth in the kitchen.

Today's cooking project involves a simple trio: a protein (pan-fried duck), a starch (potato purée), and a sauce (blueberries & juices.) The duck acts as the main, filling, and savory element, the potato purée gives a smooth texture with a gentle flavor, and the gastrique adds a sour-sweet touch for the duck's bold flavors. We'll finish it off with a couple of garnishes for a stunning plate.

If you haven't done this before, you might have just a little bit of difficulty with the plating process, but you'll learn it with practice.

Gastrique: a classic French sauce made from reduced caramelized sugar and vinegar, occasionally with fruit.
Purée: a smooth, thick, paste from ground, mashed, or blended food.
Blueberries, smeared
Cooking oil
Zucchini, sliced thinly
Pan-fried duck breast, scored skin
Pan-fried duck breast, sliced, with salt
Orange, segmented

Duck Breast with Potato Purée & Blueberry Gastrique

Yield: 2 servings
Time: 120 minutes


Ingredients:

DUCK

  • Duck breast, skin scored
  • Salt and pepper, to taste

POTATO PUREE

  • 1 cup potatoes, peeled and cubed
  • ¼ cup cream
  • ⅓ cup butter

BLUEBERRY GASTRIQUE

  • 1 cup blueberries, rinsed
  • ½ cup red wine vinegar
  • ½ cup granulated sugar
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pink peppercorns, freshly ground

ORANGE ZEST BREADCRUMBS

  • 1 orange, zested
  • 1 cup fresh breadcrumbs, coarse
  • ¼ cup butter
  • Salt and pepper, to taste

ZUCCHINI GARNISH

  • 1 piece zucchini, sliced lengthwise
  • Salt & pepper, to taste

Procedure: Duck Breast

  1. Put the scored duck skin-side down onto a cold pan and allow the fat to render over low heat. Continue to cook for about 6 minutes, or until the skin is evenly browned.
  2. Flip the duck and cook the other side for another 3 minutes.
  3. Allow the duck to rest covered for at least 10 minutes before slicing.
  4. Slice the duck lengthwise and season with salt and pepper. Reserve for plating.

Procedure: Potato Purée

  1. Boil the potatoes in salted water until they are completely tender, about 15–20 minutes. Strain. 
  2. In a blender, add all the ingredients. Blend the mixture until it is completely smooth and free of any lumps. Adjust for seasoning and store in the refrigerator.

Procedure: Blueberry Gastrique

  1. Combine all ingredients into a saucepan.
  2. Over low-medium heat, simmer the mixture until the desired consistency is reached. It will take around 30 minutes to reduce the sauce to about half.
  3. Take note that the sauce thickens as it cools.

Procedure: Orange Zest Breadcrumbs

  1. Roughly tear up the bread into a food processor. Pulse it only a few times to maintain a coarse texture. 
  2. Over low heat, melt the butter in a wide pan. 
  3. Add the breadcrumbs and stir to coat them evenly. Cook the mixture slowly until all the moisture has evaporated and the crumbs are golden, about 10 minutes.
  4. Blot on a paper towel. Season immediately with the orange zest, salt, and pepper. Store in an airtight container.

Procedure: Zucchini

  1. Prepare a large pot of boiling water. 
  2. Thinly slice the zucchini lengthwise with either a knife or mandolin.
  3. Blanch the zucchini in the boiling water for 30 seconds. Strain.
  4. Season with salt and pepper, reserve for plating.

Procedure: Assembling the Plate

At this point, you should have completed all the procedures for the components listed above: the duck breast, potato, breadcrumbs, gastrique, orange, and zucchini.

COMPLETED COMPONENT PORTIONS

  • Duck breast, pan-fried
  • ¾ cup potato purée
  • ⅓ cup blueberry gastrique
  • 1 whole orange, segmented
  • ⅓ cup orange zest breadcrumbs

ASSEMBLING EVERYTHING TOGETHER

  1. Smear the potato purée on the plate. 
  2. Put down the seasoned pieces of duck breast.
  3. Drizzle over the blueberry gastrique.
  4. Add the breadcrumbs in small mounds.
  5. Add the orange segments. 
  6. Make the final adjustments suited to your taste.
 

If you've successfully created this dish, send us a photo to hello@tablecrafter.com or tag us on Instagram. We'd love to see your work!