Rice Crème Brûlée I

Combine the milk and light cream in a heavy saucepan and heat over medium heat until steam rises from the surface but the mixture does not boil, about 8-10 minutes.

Whisk together the egg yolks and sugar in a separate bowl until the mixture is pale and slightly thick, about 2-3 minutes.

Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs, then stir in the vanilla extract, almond extract, and salt.

Fold the cooked rice gently into the custard mixture until well combined.

Distribute the sliced blanched almonds evenly among four ramekins and divide the rice custard mixture equally among them.

Place the ramekins in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the ramekins to create a water bath.

Bake in a preheated 325°F oven for 30-35 minutes, until the custard is set but still trembles slightly in the center when gently shaken.

Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours or up to overnight.

Just before serving, sprinkle the light brown sugar evenly over the top of each ramekin, about 1-2 teaspoons per serving.

Using a kitchen torch or by placing under a preheated broiler, caramelize the brown sugar until it forms a golden-brown, crackling crust, watching carefully to avoid burning.