Raspberry Rice Pudding Creme Brulee

Impress your guests with rice pudding-inspired creme brulee with a splash of red from raspberries baked into the gourmet custard.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 391 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup water
• ⅓ cup white sugar
• 6 tablespoons white sugar
• 6 large egg yolks
• ¼ cup half-and-half
• 1 ⅓ cups heavy whipping cream
• ⅓ cup long-grain rice
• ½ vanilla bean, split lengthwise
• 36 raspberries

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.

Step 4

Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.

Step 5

Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.

Step 6

Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.

Step 7

Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.

Step 8

Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.

Step 9

Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.