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Carolina Rice Pudding Brûlée

Source of Recipe


Taste of the South (April-May 2011)



List of Ingredients



• 3 cups whole milk
  
• ¾ cup Carolina Gold or other long-grain white rice
  
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
  
• 1 tsp kosher salt
  
• 1 cup heavy whipping cream
  
• ½ cup sugar
  
• 4 large egg yolks
  
• 2 Tbsp unsalted butter
  
• ½ tsp freshly grated nutmeg
  
• 1 pinch ground cloves
  
• 6 Tbsp natural cane sugar or sugar
  






Instructions



1. Preheat oven to 350° F. Lightly spray 6 (6-ounce) ramekins with nonstick cooking spray, and place on a rimmed baking sheet. Set aside.
   
   
2. In a heavy-bottomed saucepan, bring milk to a low simmer over medium heat with rice, vanilla bean, and reserved seeds, and salt. Increase heat to medium and cook, uncovered, until rice is tender and mixture is thick and creamy, 20 to 25 minutes.
   
   
3. Remove from heat, and discard vanilla bean. Add cream and sugar, and stir until sugar dissolves. Let cool slightly, then stir in egg yolks, butter, nutmeg, and cloves.
   
   
4. Divide pudding evenly among prepared ramekins, and bake until slightly puffed but still soft in center, approximately 20 minutes. Remove from oven.
   
   
5. Preheat broiler, or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon natural cane sugar. If using a broiler, place under broiler in upper third of oven until sugar caramelizes, rotating baking sheet to evenly brown, 2 to 4 minutes. If using a kitchen torch, torch each pudding individually to caramelize sugar, being careful to keep torch at distance recommended by manufacturer. Serve warm.
   
   Makes 6 (6-ounce) servings.