Raspberry Rice Pudding Creme Brulee

1. 1

   Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.

2. 2

   Preheat oven to 300 degrees F (150 degrees C).

3. 3

   Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.

4. 4

   Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.

5. 5

   Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.

6. 6

   Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.

7. 7

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

8. 8

   Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.

9. 9

   Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.