Sweet Rice Pudding Brulee

A lovely variation of rice pudding and creme brulee. Time does not include setting time.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  cups  whole milk
• 1⁄2 cup risotto rice
• 1⁄4 cup  superfine sugar
• 4  egg yolks
• 1  cup heavy cream
• 1  teaspoon vanilla extract
• 1⁄4 cup  superfine sugar, to finish

Directions

1. Preheat oven to 350.
2. Pour milk into a saucepan and bring to a boil. Add rice and reduce heat to medium, cook for 15 minutes stirring occassionally or until rice is soft and roughly 1/3 milk remains.
3. Take saucepan off heat and add sugar.
4. In a bowl, mix egg yolks, cream and vanilla. Using a fork mix till smooth then add to rice mixture.
5. Place 6 ovenproof ramekins into a roasting pan, divide the rice and custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
6. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
7. Leave dishes to cool in the water for 40-50 minutes, the remove.
8. Sprinkle tops with sugar and caramelize using a blow torch. Serve withing 20-30 minutes.