Caramel Cream Pie With Crispy Rice Topping Recipes

CARAMEL CREAM PIE WITH CRISPY RICE TOPPING

Steps:

• MAKE THE CRUST:.
• Preheat the oven to 350°F
• Spread the hazelnuts in a 10" glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• Transfer the nuts to a mini food processor and coarsely grind.
• Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• Press the crumbs over the bottom and up the side of the 10" pie plate in an even layer.
• Bake the crust for 8 minutes, until barely set.
• Transfer the pie plate to a rack to cool.
• MAKE THE CARAMEL PUDDING:.
• In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• Remove from the heat.
• Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• Remove from the heat and whisk in the egg yolks, one at a time.
• Return the mixture to a boil and cook until thickened once again, about 5 minutes.
• Whisk in the gelatin mixture.
• With a rubber spatula, gently spread the caramel pudding in the cooled crust.
• Tap the pie plate gently on a work surface to settle the pudding.
• Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• MAKE THE CRISPY RICE TOPPING:
• Line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• Remove the caramel from the heat and stir in the salt and rice cereal.
• Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• Break the crispy rice into shards; transfer to a sturdy plastic bag. Using a rolling pin, crush the topping into small pieces.
• Spread the whipped cream on top of the chilled pie, making deep swirls.
• Top the pie with the crispy rice and serve.
• PREPARE IN ADVANCE:.
• The rice topping can be stored in an airtight container for up to 3 days, &. the pie can be refrigerated for up to 6 hours.
• D E L I C I O U S!

SALTED CARAMEL-STUFFED CRISPY RICE TREATS RECIPE BY TASTY

Steps:

• Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes.
• Gently whisk in 1 piece of butter at a time until melted and incorporated.
• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month.
• Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper.
• In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes.
• With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated.
• Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes.
• Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes.
• Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes.
• Once cooled, invert the treats onto a cutting board and cut into 2-inch squares.
• Enjoy!

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL CREAM PIE WITH CRISPY RICE TOPPING

Steps:

• PREPARE THE CRUST:.
• Preheat the oven to 350°F
• Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• Transfer the nuts to a mini food processor and coarsely grind.
• Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• Press the crumbs over the bottom and up the side of the pie plate in an even layer.
• Bake the crust for 8 minutes, until barely set.
• Transfer the pie plate to a rack to cool.
• PREPARE CARAMEL PUDDING:.
• Meanwhile, in a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• Remove from the heat.
• Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
• In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• Remove from the heat and whisk in the egg yolks, one at a time.
• Return the mixture to a boil and cook until thickened once again, about 5 minutes.
• Whisk in the gelatin mixture.
• With a rubber spatula, gently spread the caramel pudding in the cooled crust.
• Tap the pie plate gently on a work surface to settle the pudding.
• Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• MAKE THE RICE TOPP[ING:.
• Line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• Remove the caramel from the heat and stir in the salt and rice cereal.
• Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• Break the crispy rice into shards; transfer to a sturdy plastic bag.
• Using a rolling pin, crush the topping into small pieces.
• Spread the whipped cream on top of the chilled pie, making deep swirls.
• Top the pie with the crispy rice and serve.