Creme brulee meets rice pudding for a dessert combining the best of both worlds.
Ingredients
- ¼ cups cooked RiceSelect® Jasmati® Rice: 1 piece
- cream: 2 cups
- milk: 0.5 cup
- vanilla bean: 1 piece (3 inch piece)
- pinch salt: 1 piece
- eggs: 3 piece
- egg yolks: 3 piece
- sugar: 0.75 cup (divided)
- ground cinnamon: 0.5 tsp
- hot water:
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
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In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
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In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
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Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
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Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
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Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
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Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
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Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)
