Caramelized Crème Brûlée–Style Rice Pudding

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set them aside.

2. 2

   Combine the cream and milk in a large pot. Split the vanilla bean lengthwise and scrape the seeds into the saucepan; add the vanilla beans and salt. Bring to a gentle boil.

3. 3

   Whisk the rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.

4. 4

   Remove the vanilla beans from the cream mixture. Slowly pour the hot cream mixture in a thin stream into the egg-rice mixture, whisking constantly to keep the eggs from cooking. Pour the mixture into the prepared ramekins. Set the ramekins on a large baking sheet and place it in the oven; carefully pour in enough hot water to reach halfway up the sides of the ramekins.

5. 5

   Bake until the edges are set and the centers are still jiggly, about 25 minutes. Remove the ramekins from the water bath and set them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.

6. 6

   When ready to serve, set the oven broiler to high. Take the ramekins from the refrigerator and sprinkle the remaining 1/4 cup sugar evenly over the tops. Place them 5 to 6 inches under the broiler and cook until the sugar melts evenly and turns caramel colored. Remove from the oven and serve hot.

• Calories 199.16 kcal Moderate
• Protein 6.26 g Moderate
• Carbs 37.03 g Moderate
• Total Fat 3.53 g Low Source
• Saturated Fat 1.22 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 117.6 mg High
• Sodium 62.76 mg Low Source
• Fiber 1.29 g Low Source
• Sugar 26.36 g High
• Added Sugar 0.0 g Low Source
• Calcium 49.96 mg Low Source
• Iron 0.77 mg Low Source
• Potassium 128.13 mg Low Source
• Vitamin A 41.13 mcg_rae Low Source
• Vitamin C 0.68 mg Low Source
• Vitamin D 1.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten