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Decadent Caramelized Rice Custard

A Luxurious Twist on Classic Crème Brûlée with Creamy Rice Pudding

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Decadent Caramelized Rice Custard

Difficulty:IntermediatePrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:6 servingsCalories:575 kcal Best Season:Suitable throughout the year


Indulge in the rich and creamy fusion of crème brûlée and rice pudding. This delightful dessert combines the smooth texture of custard with the comforting taste of rice pudding, topped with a crisp caramelized sugar crust.



  1. Preheat your oven to 325°F (163°C). Lightly grease six 4-ounce ramekins.
  2. In a saucepan, combine the milk and heavy cream. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan along with a pinch of salt. Heat the mixture until it just begins to boil.
  3. In a separate bowl, whisk together the eggs, egg yolks, cinnamon, rice, and 1/2 cup of sugar until well combined.
  4. Remove the vanilla bean pod from the hot cream mixture. Slowly pour the hot cream into the egg and rice mixture in a thin stream, whisking constantly to prevent the eggs from curdling.
  5. Divide the mixture evenly among the prepared ramekins. Place the ramekins on a large baking sheet and carefully pour hot water into the baking sheet until it reaches halfway up the sides of the ramekins. Bake for about 25 minutes, or until the edges are set but the centers still have a slight jiggle.
  6. Carefully remove the ramekins from the water bath and place them on a cooling rack. Let them cool for at least 10 minutes.
  7. Cover the ramekins and refrigerate for at least 3 hours. When ready to serve, take them out of the refrigerator and sprinkle the remaining sugar evenly over the tops. Broil them 5-6 inches from the heat source until the sugar melts and turns a caramel color.
  8. Remove from the oven and serve immediately. Alternatively, you can use a culinary torch to caramelize the sugar.


  • – Ensure the custard mixture is not overcooked to maintain a smooth texture.
    – If you do not have a kitchen torch, you can caramelize the sugar under a broiler, but watch closely to prevent burning.
    – For a different flavor profile, try infusing the milk mixture with a cinnamon stick or a few cardamom pods.
Keywords:Crème Brûlée, Rice Pudding, Dessert, Caramelized Sugar, Custard

Can I use a different type of rice?

Arborio rice is recommended for its creamy texture, but you can experiment with other short-grain rice varieties.

Can I make this recipe ahead of time?

Yes, the custard can be made a day in advance and kept refrigerated. Caramelize the sugar just before serving.

What can I use if I don’t have a vanilla bean?

You can substitute with 1 teaspoon of vanilla extract, added after cooking the rice.

Is there a way to make this dairy-free?

You can try using coconut milk and coconut cream, but the flavor and texture will differ.

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