RICE CREME BRULEE II

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Makes 6 servings

[edit] Ingredients

• 2 cups cooked rice
• 3 cups milk
• 1 1/2 cups light cream
• 1/2 cup Sugar
• 9 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/2 cup sliced blanched almonds
• 1/2 cup light brown sugar

[edit] Directions

Put rice in 7-1/2x12x2-inch baking dish. Scald milk and cream, but do not boil. Add Sugar and stir to dissolve. Beat egg yolks until light in color; add extracts and salt. Stir hot milk gradually into egg mixture. Pour over rice; stir. The custard should be about 1-1/2 inches deep. Place dish in large pan; pour hot water around it. Bake at 300 degrees 1 hour or until knife inserted near center of custard comes out clean. Cool; then chill thoroughly. Sprinkle with almonds and top with brown sugar.

Place under the broiler for a few minutes or just until Sugar melts and runs together. Serve immediately or chill again and serve cold. Just before serving, shatter the glaze by tapping lightly with knife.

[edit] Other Links

[edit] See also