Crispy-Skinned Oven-Baked Rice Pudding (Fırın Sütlaç) Step-by-step instructions

Before you start

Before starting, read through the recipe once. Measure all ingredients. The rice needs to be short-grain for the proper creamy texture. Have a deep baking tray ready that can hold the ramekins with space between them.

The water bath will be filled with cold water, so make sure the tray is large enough to avoid spills. The oven should be preheated to 450°F (230°C) with the rack in the top position. Prepare the slurry just before adding it to the pot to prevent the cornstarch from settling.

Instructions

Simmer the Rice Base

1. 1Cook the Rice
   In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is very soft and most of the water has been absorbed, about 15 minutes.
   Look for The rice should be tender and the water mostly absorbed.
   Tip Use a heavy-bottomed pan to prevent scorching.
2. 2Add Milk and Sugar
   Pour in the whole milk and sugar. Stir well and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring frequently, until the milk is fragrant and slightly reduced.
   Look for The mixture should be steaming and slightly thickened.
   Tip Stir often to keep the milk from sticking to the bottom.

The rice should be tender and the mixture should smell sweet and milky. The liquid will be slightly reduced and the rice will have absorbed much of the water. The mixture should be thick enough to coat a spoon but still pourable. Stir frequently to prevent sticking.

Thicken and Fill the Bowls

3. 3Make the Slurry
   In a small bowl, whisk together the cornstarch, cold milk, and egg yolk until completely smooth. The mixture should be a thin, lump-free slurry.
   Look for The slurry should be smooth and pale yellow.
   Tip Whisk well to avoid any cornstarch lumps.
4. 4Thicken the Pudding
   While whisking the simmering rice mixture constantly, slowly stream in the slurry. Continue whisking for 3 to 4 minutes, until the pudding thickens to a glossy, pourable consistency.
   Look for The pudding should coat the back of a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep whisking to prevent lumps from forming.
5. 5Fill the Bowls
   Ladle the hot pudding evenly into 6 terracotta or oven-safe ramekins, filling them almost to the rim.
   Look for The pudding should be evenly divided.
   Tip Leave a little room for the skin to form.

The pudding should be glossy and thick, easily coating the back of a spoon. It should look smooth and creamy with no lumps. The bowls should be filled evenly, leaving a little room at the top. The water bath should be filled to about 1 inch, and the oven should be preheated and ready.

Broil and Chill

6. 6Prepare the Water Bath
   Place the filled bowls in a deep baking tray. Pour cold water into the tray to a depth of about 1 inch, being careful not to splash water into the pudding.
   Look for The water should come halfway up the sides of the bowls.
   Tip Use a kettle or measuring cup for easy pouring.
7. 7Bake and Caramelize
   Place the tray on the top rack of the oven and broil at 450°F (230°C) for 12 minutes, until the tops are deeply caramelized and blistered with dark brown spots.
   Look for The skins should be dark golden brown and cracked in places.
   Tip Watch closely to prevent burning.
8. 8Chill and Serve
   Remove the tray from the oven and let the puddings cool to room temperature, then refrigerate for at least 2 hours until fully chilled. Sprinkle with crushed hazelnuts just before serving.
   Look for The puddings should be cold and set.
   Tip Chill thoroughly for the best texture contrast.

The tops should be deeply caramelized with dark, blistered spots. The surface will crack and may look slightly charred, which is perfect.

The pudding should be set but still creamy underneath. After chilling, the pudding should be cold and the skin crisp. The hazelnuts should be sprinkled just before serving.

Common mistakes

One common mistake is skipping the water bath, which can cause the pudding to curdle or cook too quickly. Another is over-stirring the slurry, which can make it lumpy; whisk thoroughly but gently. Avoid over-baking, as the top can burn and turn bitter.

Watch the broiler closely, as it can go from caramelized to burnt in seconds. Finally, do not skip the chilling step; the contrast between the warm, caramelized top and the cold, creamy pudding is essential.

How to tell it’s done

The pudding is done when the tops are deeply caramelized with dark brown spots and a slightly cracked surface. The edges may look almost burnt, which is desirable. The interior should be set but still creamy; a knife inserted near the center should come out mostly clean.

If you have an instant-read thermometer, the pudding should reach 160°F (71°C) to ensure the egg yolk is fully cooked. After chilling, the pudding should be cold and firm enough to hold its shape when spooned.

• Egg dishes: 160°F (71°C) in the thickest part