Rice pudding, Breton shortbread and salted butter caramel mini-desserts

Take another look at rice pudding with our 100% Breton version, made using salted butter caramel and crumbled Breton shortbread !

4 pers
20 min
20 min
2 h
  • 4 Marie Morin Madagascan vanilla rice pudding
  • 20 cl of liquid sour cream (35% fat)
  • 6 thick Breton shortbread biscuits
  • 165g of caster sugar
  • 4 teaspoons of water
  • 80g semi salted butter

Step 1

Prepare the salted butter caramel :

Pour the sugar and water into a saucepan. Heat until golden. Stir now and again. Remove from the heat, gradually add the cream then the butter. Mix until the caramel is nice and smooth. Leave to cool.

Step 2

Empty the jars of rice pudding into a mixing bowl. Keep to the side. Clean out the empty jars.
Crumble the biscuits in another bowl.

Step 3

Alternate the layers in the jars :

Start with a layer of biscuits, then some salted butter caramel, then cover with a thick layer of rice pudding. Repeat the operation and finish with a layer of salted butter caramel generously sprinkled with crumbled biscuits.


You can replace the Breton shortbread biscuits with crêpe dentelle biscuits.



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