Dessert Recipes - Creamed Rice Brulee

Ingredients

• 75 g/3 oz/1/3 cup short-grain (pudding) rice

• 600 ml/1 pt/2 1/2 cups milk

• 30 ml/2 tbsp caster (superfine) sugar

• 300 ml/1 1/4 cups double (heavy) cream

• 4 egg yolks

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 60 ml/4 tbsp demerara sugar

---

Method:

1. Simmer the rice in the milk for 30 minutes until the rice is soft. Stir in the sugar. Turn into a greased shallow ovenproof dish and leave to cool.

2. Heat the cream in a saucepan but do not boil. Whisk in the egg yolks and vanilla essence. Pour over the rice.

3. Stand the dish in a baking tin (pan) with enough hot water to come half-way up the sides of the dish.

4. Bake at 150°C/300°F/gas mark 2 for 1 1/2 hours or until the custard has set. Cool, then chill.

5. Just before serving, sprinkle the top liberally with the demerara sugar.

6. Place under a hot grill (broiler) until the sugar melts and caramelizes. Serve straight away.