Rice Pudding Brûlée
Preparation time: 10 min
Cooking time: 30 min
In the fridge: 4 h
Servings: 6
Cooking time: 30 min
In the fridge: 4 h
Servings: 6
- 1/2 vanilla bean
- 5 ml (1 teaspoon) vanilla extract
- 750 ml (3 cups) milk
- 125 ml (1/2 cup) 35% cream
- 125 ml (1/2 cup) long-grain rice
- 4 egg yolks
- 125 ml (1/2 cup) brown sugar
- Granulated sugar
or
Preparation
1.
With the tip of a knife, split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, slowly bring the milk, cream, rice and vanilla pod and seeds to a boil (if using vanilla extract, do not add it at this point). Simmer uncovered, stirring frequently, until the rice is tender, about 25 minutes. Set aside.
2.
In a bowl, whisk together the egg yolks and brown sugar. Slowly stir in about 1 ladleful of hot rice mixture to warm the yolks. Stir the egg mixture into the rice. Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom and corners of the saucepan, until the cream thickens, 2 to 3 minutes. If using vanilla extract, add it and stir to combine.
3.
Pour into six 125-ml (1/2-cup) ramekins. Let cool. Cover with plastic wrap and refrigerate until chilled, about 4 hours. Sprinkle with the granulated sugar and caramelize quickly with a blowtorch.
