INGREDIENTS

(serves about twelve)

For the dulce de leche(enough for 20 portions or more)
10 litres milk
200g sugar
Boil milk and sugar down to about a litre
For the pudding
150g black rice
300ml slightly salted water
200g caster sugar
1 litre milk
200g desiccated coconut
150g palm sugar
4 eggs plus 8 yolks
6 pears poached in vanilla syrup
Icing sugar

METHOD

Add the rice to salted water bring to the boil and simmer until the rice splits open about 30 minutes. Put the caster sugar in a pan moisten with water and boil to make an amber caramel. Pour into 12 lightly buttered ramekins or darioles. Bring the milk to the boil add the coconut and palm sugar. Leave to stand for 30 minutes then strain through a sieve. Combine milk with beaten eggs. Pour custard into moulds to half fill. Stand in a bain-marie transfer to a medium oven and cook till just set. Cover with a layer of rice and top up with the rest of the custard. Return to the oven and continue cooking till completely set.

Halve and slice the pears dust with icing sugar and glaze either in a hot oven or under the salamander.

To serve one portion turn out to the side.

Pour caramel cream on to a plate pour a cordon of dulce de leche around it and arrange with a sliced pear.