Brûléed Fig Rice Pudding

by Ian Wickman


Brûléed Fig Rice Pudding

This lightly spiced, brûléed fig rice pudding is a perfect way to elevate comfort food. Delicious, beautiful, and with a crunchy, sweet brûlée top, YES!
Keyword bruleed rice pudding, fig rice pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Ian Wickman


  • 2/3 cup cream
  • 3 each eggs (2 eggs plus 1 yolk)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 1/2 cup cooked rice (better a day old/a little drier)
  • 1/2 cup dried figs, chopped (about the size of raisins)
  • 6 each fresh figs
  • 1 tbsp sugar


  • Preheat your oven to 325 degrees F.
  • Add the cream, 2 eggs, 1 egg yolk, brown sugar, cinnamon, nutmeg, cloves, lemon zest, and lemon juice to a bowl. Whisk until fully combined.
  • Add rice and dried figs to the bowl and fold into egg mixture.
  • Butter/grease individual ramekins, fill about half way with rice pudding mixture, pat down flat with a spoon and place on a baking sheet.
  • Slice figs neatly and put a single layer of fresh fig rounds on the top of each pudding.
  • Bake for about 35 - 40 minutes until pudding has set and cooked through the center. Remove from oven and let cool slightly.
  • Sprinkle each pudding with a 1/2 tsp or so of sugar and, using a kitchen torch, brûlée the top until lightly browned and crunchy! Enjoy!


This is my version of a rice pudding my mom used to do with raisins, not overly sweet, just tasty. Fresh and dried figs combine for a different kind of figgy pudding! Plus, brûléed sugar for a crunch on top, so good.

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