Recipe: Creamy Rice Pudding Brulee (make ahead)

CREAMY RICE PUDDING BRULEE

This cross between rice pudding and creme brulee makes a memorable ending to a holiday or weekend breakfast.

3/4 cup long-grain white rice, uncooked
1 1/2 cups water
6 egg yolks, at room temperature
1/4 cup sugar
2 1/4 cups heavy (whipping) cream, light cream, or half and half, heated almost to boiling
Brown sugar for sprinkling

In a saucepan, combine the rice and 1 1/2 cups water, place over high heat, and bring to a boil, then cover tightly, reduce the heat to very low, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Set aside to cool.

Preheat an oven to 250 degrees F. Butter a 9-inch pie plate or other shallow baking dish, place it in a larger baking pan, and set aside.

In a bowl, beat the egg yolks and sugar with a wire whisk or hand mixer until light and fluffy, then gradually add the hot cream and beat until smooth. Add the rice and stir to blend thoroughly. Pour the mixture into the reserved pie pan or baking dish.

Transfer to the oven and pour enough hot (not boiling) water into the larger pan to reach about halfway up the sides of the baking dish. Bake until the custard is set and a knife inserted in the center comes out clean, about 1 hour.

Remove from the oven and let cool to room temperature, then refrigerate until thoroughly chilled, up to overnight.

ONE OR TWO HOURS BEFORE SERVING:
Preheat a broiler.

Sprinkle the top of the custard with a thin even layer of brown sugar. Using a mister, lightly spray the sugar with a little water. Place under the preheated broiler until the sugar melts and bubbles, about 1 minute. Chill at least 20 minutes or up to 2 hours before serving. Cut into wedges to serve.

Makes 8 servings
Source: James McNair's Breakfast