Raspberry Rice Pudding Creme Brulee

Ingredients

• Servings: 6
• 1/2 cup water
• 1/4 teaspoon salt
• 1/3 cup long-grain rice
• 1 1/3 cups heavy whipping cream
• 1/4 cup half-and-half
• 1/2 vanilla bean, split lengthwise
• 6 large egg yolks
• 1/3 cup white sugar
• 36 raspberries
• 6 tablespoons white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 55 mins


• 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.
• preheat oven to 300 degrees f (150 degrees c).
• 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.
• whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. fold rice into egg-cream mixture.
• 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.
• 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.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
• broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.