Carolina Rice Pudding Brûlée
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
62
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Milk1 tsp
Kosher Salt1 cup
Heavy Cream1 cup
Granulated Sugar4 large
Egg Yolk2 tbsps
Unsalted Butter1 tsp
Nutmeg (freshly grated)Directions:
1
Preheat the oven to 350°F
2
Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet
3
In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt
4
Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes
5
Remove from the heat and discard the vanilla bean
6
Add the heavy cream and granulated sugar and stir until the sugar dissolves
7
Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts
8
Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center
9
Remove from the oven
10
Preheat the broiler or prepare a small kitchen torch
11
Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar
12
If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes
13
If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer
14
Serve warm
15
Preheat the oven to 350°F
16
Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet
17
In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt
18
Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes
19
Remove from the heat and discard the vanilla bean
20
Add the heavy cream and granulated sugar and stir until the sugar dissolves
21
Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves until the butter melts
22
Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center
23
Remove from the oven
24
Preheat the broiler or prepare a small kitchen torch
25
Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar
26
If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes
27
If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer
28
Serve warm