Recipe courtesy of Michael Symon
Crème Brûlée Rice Pudding
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- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 8 g
- Cholesterol
- 296 mg
- Sodium
- 100 mg
This is a mix up of one of my favorite desserts of my childhood and favorites as an adult. It brings together both in a crazy crunchy party in your mouth. Some tips for success are to cook the rice separately and add to the bottom of your ramekins before pouring the custard mixture over and cooking in a water bath. If you want to get a jump on things, you can cook the rice the day before or, better yet, use leftover rice! The pudding will hold in the fridge for a day or two if tightly wrapped. Just remove an hour before serving and brûlée the sugar!
- Level: Intermediate
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 8 g
- Cholesterol
- 296 mg
- Sodium
- 100 mg
Ingredients
Directions
Special equipment:
a kitchen torch- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- In a saucepan, over the direct heat side of the grill, bring to a strong simmer the cream, milk and salt. Remove from the heat and set aside.
- In a mixing bowl, whisk together the eggs, egg yolks, granulated sugar and cinnamon. Slowly pour the hot cream mixture into the egg mixture while whisking constantly. Stir in the vanilla. Evenly add the cooked rice to six 8-ounce ramekins set inside a roasting pan. Then, ladle the mixture into the ramekins. Place the roasting pan on the indirect heat side of the grill. Pour enough hot water into the pan to come halfway up the sides on the ramekins. Close the lid of the grill and bake for 25 to 30 minutes, until the center of the custard is set but still slightly jiggly (see Cook’s Note).
- Remove from the water bath and allow to stand until cooled, at least 45 minutes to an hour. If serving the next day, cover, refrigerate overnight and remove from the fridge an hour before serving.
- When ready to serve, place the ramekins on a rimmed baking sheet, then sprinkle the surface of each custard with 1 tablespoon of the turbinado sugar and caramelize using a kitchen torch, until golden brown and crisp. Serve!
Cook’s Note
If using an oven, bake at 325 degrees F for 25 to 30 minutes.
