The finest of both desserts is combined in this dish, which combines rice pudding with creme brulee.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ cups cooked RiceSelect® Jasmati® Rice
- 2 cups cream
- ½ cup milk
- 1 (3 inch) piece vanilla bean
- 1 pinch salt
- 3 large eggs
- 3 large egg yolks
- ¾ cup sugar, divided
- ½ teaspoon ground cinnamon
- Hot water
Instructions
- Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
- 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.
- In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
- Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
- 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.
- Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
- 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.
- Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)
Nutrition Facts
| Calories | 575 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 306 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 20 g |
| Sodium | 105 mg |
| Sugars | 28 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |