Cinnamon and Rice Creme Brulee

1. 1

   In a nonreactive saucepan, over medium heat, combine the cream and sugar.

2. 2

   Stir to dissolve and bring to a simmer.

3. 3

   Remove from the heat.

4. 4

   In mixing bowl, whisk the yolks and cinnamon together.

5. 5

   Add a cup of the hot liquid to the egg mixture and whisk well.

6. 6

   Add the egg mixture back to the cream mixture and again whisk well.

7. 7

   Stir in the rice and cool completely.

8. 8

   Preheat the oven to 300 degrees F. Place the ramekins in a large oven-proof rectangular pan.

9. 9

   Ladle the mixture into 8 (8-ounce) ramekins.

10. 10

    Pour in enough water to come up 3/4 of the side of each ramekin.

11. 11

    Bake for 1 hour 15 minutes to 1 1/2 hours, or until the center is firm to the touch, but still soft.

12. 12

    Remove from the oven and cool completely.

13. 13

    Cover and refrigerate until chilled.

14. 14

    Sprinkle a teaspoon of the sugar over the top of each custard.

15. 15

    Using a hand-held torch, caramelize the sugar on top of each custard.

16. 16

    Place on individual serving plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.