Try this combination of traditional rice pudding with the caramelized surface of a Crème Brûlée, excellent for serving individual desserts at a party, which can also be prepared in advance.
Preheat the oven to 176°C. Place the milk, rice, vanilla pods, and vanilla seeds in a pot. Bring to a boil. Cook, stirring occasionally, until almost all the liquid has been absorbed. Remove from heat and discard the pod.
Whip the cream, sugar, salt, egg yolks, and cinnamon in a bowl.
Add the mixture to the rice. Pour into 6 ramekins. Place them in a water bath with boiling water, covering half of the ramekin.
Bake for 15 minutes, until they are almost set. Let cool for 10 minutes.
Top with sugar and brulee, if you don’t have a torch, turn on the broiler of your oven and place them inside until the sugar melts. Sprinkle with cinnamon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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