Crème Brûlée is a dessert treat that many people have really come to appreciate. The taste is something delicious and the texture is awesome as well. Not only that, it is one of the only desserts that you bake on top with a little blow torch, and we think that gives it some points as well.
Of course, there are always going to be alternatives when it comes to recipes, and this Crème Brûlée recipe is no exception. It combines the classic taste of a Crème Brûlée with rice pudding, and we couldn’t imagine a dessert being more interesting. If you are ready to indulge your sweet tooth and give a treat beyond compare to your guests, this one will do it.
Ingredients:
1 1/4 cups cooked rice
2 cups cream
1/2 cup milk
1 (3 inch) piece vanilla bean
1 pinch salt
3 large eggs
3 large egg yolks
3/4 cup sugar, divided
1/2 teaspoon ground cinnamon
Hot water
Directions:
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, or brown tops using a professional culinary torch. Serve immediately.