Ingredients
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1
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cup
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Mahatma® White Rice
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|
|
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non-stick cooking spray
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|
9
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large
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egg yolks
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1 1/2
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tsps
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vanilla extract
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|
1 1/2
|
tsps
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almond extract
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|
1/4
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tsp
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salt
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|
3
|
cups
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milk
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1 1/2
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cups
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heavy whipping cream
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1/2
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cup
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sugar, divided
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Cooking Directions
Prepare rice according to package directions. Spray 8 ramekins with non-stick cooking spray. Preheat oven to 300°F.
Divide cooked rice evenly between prepared ramekins.
In a medium bowl, beat egg yolks until light in color. Add extracts and salt. Set aside.
In a medium saucepan combine milk and cream. Bring to a simmer over medium heat. DO NOT BOIL. Add 1 cup sugar and stir to dissolve. Gradually add hot milk to yolks, whisking constantly.
Fill ramekins with hot custard and place in a large baking pan and fill with hot water until level reaches half-way up ramekins. Carefully place pan in oven and bake 1 hour or until custard is just set. Remove ramekins from oven and chill completely.
Remove from refrigerator and sprinkle each ramekin with 1 tablespoon of sugar. Torch until sugar melts and caramelizes. Allow to cool 10 minutes and serve.
** If you do not have a torch, you can place ramekins under a preheated broiler until sugar melts and carmelizes. Allow to cool at least 10 minutes.