Eggs seem to be one of those things that I either have a ton of or none of when I need them.  This was a day when I needed to use some up before my 5 dollar organic eggs saw their maker (my garbage can).  It had been a dreary, rainy day and I felt like making some comfort food.  I wanted a rice pudding but I wanted to make a fancier version.  I could not find a recipe that had all of what I wanted.  I wanted sophisticated flavors and a baked pudding instead of a loose runny one.  A bruleed top would seal the deal.  But I couldn’t find a recipe that had all of the qualities that I was looking for.  So I took the best of all of the interesting recipes and came up with this.  It was exactly what I was looking for.

For the rice:

1 1/3 cups water
2/3 cup long grain rice
pinch salt

For the custard:

2 cups whole milk
1/2 cup heavy cream
1 vanilla bean split
2 large egg yolks
3 large whole eggs
1/4 cup honey
1/4 cup sugar
1/4 teaspoon salt
zest of one orange
2 Tablespoons rum

For the brulee:

1/3 cup light brown sugar

In a small saucepan bring the water to a boil.  Add the rice and a pinch of salt.  Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed.  Fluff with a fork.  Transfer the rice to a bowl and let cool.


Preheat the oven to 300 degrees.  Butter a 9 inch shallow baking dish.

Bring the milk and heavy cream to a boil.  Split the vanilla bean in half.  Scrape the seeds into the pan.  In another bowl, whisk together the eggs, honey, sugar, salt, rum, and orange zest.  Whisk until well combined. Add rice.

Add the milk mixture in a slow stream while whisking.  Pour the custard into the baking dish.

Put the custard dish inside a larger pan.  Add hot water until it reaches halfway up the side of the pan.  Bake the custard for one hour or until the custard is set.  Let the custard cool and then chill it covered in plastic wrap for at least 6 hours or overnight.

Just before you are ready to serve it, cover the top with the brown sugar.  Try to spread the sugar evenly over the top.  Do a better job than I did.

Broil the sugar 2 to 3 minutes until it is melted.  It is easy to burn the sugar, so keep your eye on it.  This is really good and comforting.  Make it for a dessert or even a brunch.  Share this with some friends.

Rice Pudding Brulee

Ingredients

For the rice

  • 1 1/3 cups water
  • 2/3 cup long grain rice
  • pinch salt

For the custard

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean split
  • 2 large egg yolks
  • 3 large whole eggs
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • zest of one orange
  • 2 Tablespoons rum

For the brulee

  • 1/3 cup light brown sugar

Instructions

  1. In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool.
  2. Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish.
  3. Bring the milk and heavy cream to a boil. Split the vanilla bean in half. Scrape the seeds into the pan. In another bowl, whisk together the eggs, honey, sugar, salt, rum, and orange zest. Whisk until well combined. Add rice.
  4. Add the milk mixture in a slow stream while whisking. Pour the custard into the baking dish.
  5. Put the custard dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the custard for one hour or until the custard is set. Let the custard cool and then chill it covered in plastic wrap for at least 6 hours or overnight.
  6. Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.
  7. Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. This is really good and comforting. Make it for a dessert or even a brunch. Share this with some friends.

by

rice pudding brulee