Rice Pudding Creme Brulee



  • ricepudding


350 grams Cream
250 grams Milk
90 grams Rice
65.2 grams Sugar
500 grams Milk
500 grams Cream
200 grams Honey
240 grams Egg yolk
1 stick Cinnamon
1 wheel Star Anise
1 pod Cardamon
1 bean Vanilla
1 zest Lemon
1 zest Orange

First prepare a rice pudding in the traditional style:
Boil washed rice with milk, cream, and sugar until tender;
Reserve warm, while you prepare the flavor base.
For the base, caramelize the honey with the aromatics, and deglaze with hot cream;
Add the milk, bring to a boil, add the rice pudding, and infuse for 30 minutes;
Mix lightly, then strain, and incorporate the egg yolks;
Cook gently in a water bath or otherwise, according to your taste:
Mine is 100 celsius for two hours.