Rice Crème Brûlée

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Makes 6 servings



  1. Heat cream and sugar in saucepan over medium heat to near boiling.
  2. Beat eggs and egg yolks well.
  3. Gradually mix hot cream mixture into eggs and return to saucepan.
  4. Cook over medium heat, stirring constantly until custard thickens, 3 to 4 minutes.
  5. Stir in cinnamon and vanilla.
  6. Place ¼ cup rice and 1 tablespoon raisins into each custard cup.
  7. Pour ¾ cup custard over rice and raisins; mix.
  8. Place cups in baking pan.
  9. Pour hot water around cups.
  10. Bake at 300°F for 35 to 45 minutes or until center is set.
  11. Cool, cover and refrigerate.
  12. Sift cocoa and sugar together.
  13. Just before serving sift cocoa mixture over each custard..