CARAMELIZED RICE PUDDING
If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely, I know the torch was one of my favorite investments!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
- Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
- Sprinkle tops with raw sugar, dividing evenly.
- Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
Nutrition Facts : Calories 429.1, Fat 24.9, SaturatedFat 14.5, Cholesterol 184.3, Sodium 239.8, Carbohydrate 42.1, Fiber 0.7, Sugar 22.2, Protein 9.8
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