Creme brulee meets rice pudding for a dessert combining the best of both worlds.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

575 calories; protein 9.3g; carbohydrates 59g; fat 34.4g; cholesterol 305.7mg; sodium 104.5mg. Full Nutrition
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