Crème brûlée meets rice pudding for a dessert combining the best of both worlds. Cooked rice is baked with custard for a unique, sweet ending to any meal.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
575 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F. Grease 6 (4-ounce) ramekins and set aside.
Step 2
Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
Step 3
Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
Step 4
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 the prepared ramekins. Place the ramekins on a large baking sheet and place on the oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins.
Step 5
Bake in the preheated oven until edges are set and centers are still slightly jiggly when shaken, about 25 minutes. Remove the ramekins from the water bath and place on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
Step 6
When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot. (Sugar may also be browned using a professional culinary torch.)
