Caramelized Rice Pudding

By caligma

Ingredients

• 3 Cups Whole milk
• 1/2 cup Arborio Rice
• 1 Vanilla Bean
• 3/4 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 2 Large egg yolks
• 1/4 teaspoon ground cinnamon
• 1/4 cup turbinado or raw sugar.

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Split and scrape the seeds from the vanilla bean. Combine the milk, rice, and the vanilla bean in a medium saucepan.
Bring the mixture to a simmer. Cook, stirring occasionally, for 15 minutes or until the rice has absorbed most of the liquid. Remove the vanilla bean and discard it.

In a small mixing bowl whisk together the cream, sugar, salt, eggs yolks and cinnamon. Pour the cream mixture into the rice mixture, stirring constantly Return the rice pudding to the heat and bring to a simmer. Divide the rice pudding among four 6 ounce ramekins or a large casserole, set in a roasting pan. Add boiling water halfway up the sides of the ramekins or casserole dish, to create a water bath.

Bake the rice pudding until just set, about 20 minutes for a large casserole and 12 minutes for the ramekins. Let the rice pudding cool for 10 minutes. Sprinkle the top of the rice pudding with raw sugar, dividing evenly. Using a kitchen torch, carmelize the sugar. Let rest for 2 minutes, for the sugar to hardin, before serving.