Recipe: Eggy Rice Pudding (using egg yolks, whole milk, and heavy cream)

EGGY RICE PUDDING

2 teaspoon grated lemon zest (colored portion of peel)
1/2 teaspoon grated orange zest (colored portion of peel)
1/4 teaspoon cardamom seeds
5 cups whole milk
3/4 cup long-grain white rice
1 cup heavy whipping cream
3 extra-large egg yolks
2 teaspoons vanilla extract
3/4 cup sugar
1/4 teaspoon salt, kosher preferred
2 ripe passion fruit (for serving)

Tie lemon zest, orange zest and cardamom seeds in piece of cheesecloth; set aside.

Rinse heavy pot with cold water; do not dry (this will make cleanup easier). Add milk and bring to boil over medium heat. Add rice and cheesecloth bundle and stir until milk returns to boil. Lower heat to simmer and cook, uncovered, 50 minutes, or until rice is tender. Remove from heat. Discard cheesecloth bundle.

Meanwhile beat cream, egg yolks and vanilla in large bowl. As soon as they are blended, add sugar and salt and continue beating until dissolved.

Add 1 cup hot rice mixture to egg mixture and stir. Stir egg mixture into rice mixture. Return pot to heat and cook, stirring constantly, until custard just comes to boil. (You should get one large bubble of air out of it.) Immediately remove from heat and transfer to bowl. Put piece of plastic wrap against surface to prevent skin from forming. Refrigerate until cool, about 2 hours.

TO SERVE:
Spoon pudding into bowls. Cut passion fruit into halves. Scoop fruit from passion fruit half and spoon over top of pudding in 1 bowl; repeat with remaining servings.

Servings: 6
Adapted from source: In the Hands of a Chef by Jody Adams and Ken Rivard