Rice Crème Brûlée I

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Description[edit]

Makes 6 servings

Ingredients[edit]

Procedures[edit]

  1. Put rice in 7½x12x2-inch baking dish.
  2. Scald milk and cream, but do not boil.
  3. Add sugar and stir to dissolve.
  4. Beat egg yolks until light in color; add extracts and salt.
  5. Stir hot milk gradually into egg mixture.
  6. Pour over rice; stir.
  7. The custard should be about 1½ inches deep.
  8. Place dish in large pan; pour hot water around it.
  9. Bake at 300 degrees 1 hour or until knife inserted near center of custard comes out clean.
  10. Cool; then chill thoroughly.
  11. Sprinkle with almonds and top with brown sugar.
  12. Place under the broiler for a few minutes or just until sugar melts and runs together.
  13. Serve immediately or chill again and serve cold.
  14. Just before serving, shatter the glaze by tapping lightly with knife.