Rice Crème Brûlée

Heat the heavy cream in a saucepan over medium heat until it steams (do not boil). Stir in the ground cinnamon and remove from heat.

Whisk the 3 eggs with ⅓ cup sugar in a bowl until pale and well combined, about 2 minutes.

Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

Gently fold the cooked rice and raisins into the custard mixture until evenly distributed.

Divide the mixture evenly among 4 ramekins or baking dishes, filling each about three-quarters full.

Set the ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins (water bath).

Bake at 325°F until the custard is set but still slightly jiggly in the center, approximately 30-35 minutes.

Remove the ramekins from the water bath and refrigerate for at least 2 hours or until chilled.

Just before serving, sprinkle ⅜ teaspoon of confections sugar evenly over the surface of each ramekin.

Using a kitchen torch, caramelize the sugar by moving the flame back and forth about 2-3 inches from the surface until golden and crispy. Dust lightly with cocoa powder if desired.