Honey Vanilla Rice Pudding Crème Brûlée Food

ROASTED VANILLA & HONEY CRèME BRûLéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

HONEY VANILLA RICE-PUDDING CRèME BRûLéE

Steps:

• In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
• Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
• Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

CREME BRULEE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F. Grease 6 (4 oz.) ramekins.
• In saucepan, combine milk and whipping cream. Cut vanilla bean lengthwise and scrape vanilla bean seeds into saucepan; add vanilla beans and salt. Bring to a low boil.
• In bowl, whisk together eggs, egg yolks, cinnamon, rice, and 1/2 cup sugar.
• Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into the egg/rice mixture, whisking constantly.
• Pour or ladle into prepared ramekins; place ramekins on a large baking sheet and place on oven rack; carefully pour enough hot water to reach halfway up the sides of the ramekins. Bake until edges are set and centers are still slightly jiggly when shaken, approximately 25 minutes.
• Remove ramekins from water bath and place on rack to cool for at least 10 minutes.
• Cover; chill at least 3 hours. When ready to serve, remove from refrigerator and sprinkle remaining sugar evenly over tops. Broil 5-6 inches from heat until sugar evenly melts and becomes a caramel color.
• Remove from oven and serve immediately. (Sugar may also be browned using a professional culinary torch.)

LARRY FORGIONE'S RICE PUDDING CRèME BRûLéE

Steps:

• Bring the milk to a boil. Add the rice, vanilla bean, cinnamon stick, and sugar and reduce heat to a simmer. Cook until rice is tender (approx. 40-50 minutes), taking care not to overcook. Cool.
• Pour the pudding into a large ovenproof dish (11x8x2) or into individual dishes. Sprinkle with the additional sugar. Place the dish or dishes under the broiler and while watching carefully melt and caramelize the sugar. Serve immediately.

SWEET RICE PUDDING BRULEE

Steps:

• Preheat oven to 350.
• Pour milk into a saucepan and bring to a boil. Add rice and reduce heat to medium, cook for 15 minutes stirring occassionally or until rice is soft and roughly 1/3 milk remains.
• Take saucepan off heat and add sugar.
• In a bowl, mix egg yolks, cream and vanilla. Using a fork mix till smooth then add to rice mixture.
• Place 6 ovenproof ramekins into a roasting pan, divide the rice and custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
• Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
• Leave dishes to cool in the water for 40-50 minutes, the remove.
• Sprinkle tops with sugar and caramelize using a blow torch. Serve withing 20-30 minutes.