Crème Brûlée

Serves 8

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1 cup Mahatma® White Rice
non-stick cooking spray
9 large egg yolks
1 1/2 tsps vanilla extract
1 1/2 tsps almond extract
1/4 tsp salt
3 cups milk
1 1/2 cups heavy whipping cream
1/2 cup sugar, divided

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.