- Level: Easy
- Yield: 10 servings
- Level: Easy
- Yield: 10 servings
Ingredients
For Rice:
3 1/2 ounces Arborio rice
7 ounces milk
7 ounces water
80 raspberries
For Custard:
14 ounces heavy cream
1/4 cups half and half
1/4 vanilla bean, split
6 yolks
2.5 ounces sugar
Directions
- Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
- In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
