-
1
In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender.
-
2
Transfer the rice to a small bowl and let it cool.
-
3
Preheat the oven to 300 degrees and butter a 9-inch (1-quart capacity) flameproof shallow baking dish.
-
4
In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat.
-
5
Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use).
-
6
In a bowl whisk together the whole eggs, the egg yolks, the honey, the cinnamon and the salt, whisk in the rice, and whisk the mixture until it is well combined.
-
7
Add the milk mixture in a stream, whisking, and pour the custard into the baking dish.
-
8
Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely.
-
9
Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight
-
10
Just before serving, preheat the broiler, blot the top of the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly.
-
11
Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn).
-
12
Let the creme brulee cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
