This post is merely the recipe corollary to my Project Food Blog dinner party,Desserts in Disguise. Check out the main entry for more on the flavor profile & other delicious desserts.
Phew. This is the last recipe I need to post from the dinner party–the one I’m still reeling from, by the way. It took me a day and a half to prepare and actually have the party, and another week to recuperate.Totally why my parties are generally limited to a few friends, store-bought snacks, and movies or games. Well, that and the fact that we’re all kind of poor.
Out of all the desserts served this past Saturday evening, this was probably the least favorite. This isn’t to say it was bad–because it wasn’t. I think that, compared togarlic truffles, pomegranate pizza, and coconut curry ice cream, a crème brûlée-rice pudding mix provided the least interest. I enjoyed the dessert and will always jump at an opportunity to eat chocolate covered espresso beans. I’d definitely make it again, with a few of the chef’s suggestions (provided below), when in need of a comforting dessert.
Rice Pudding Crème Brûlée*
Makes 6
2 cups whole milk
1/2 cup arborio rice
1/2 cup superfine sugar
4 egg yolks
1 cup heavy cream
2 tsp. vanilla extract
1/4 cup crushed chocolate espresso beans
1/4 cup superfine sugar
*Recipe adapted fromCrème Brûlée
1. In a saucepan, bring milk to a boil and add rice. Reduce the heat to a simmer and cook until rice is soft and about a third of the liquid remains. About 15 minutes.
2. Remove saucepan from heat and mix in 1/4 cup of the superfine sugar. Distribute evenly amongst 6 ramekins and place in the fridge until cold.
3. In a bowl, whisk together egg yolks and 1/4 cup of superfine sugar.
4. Heat heavy cream in a saucepan. Gradually mix it into the egg mixture, whisking continuously to prevent scrambled eggs. When thoroughly mixed, pour custard through a fine sieve/strainer back into the saucepan. This will remove any cooked egg.
5. When rice pudding is cold & has set in the fridge, using a toothpick or skewer, poke a few holes to allow custard to seep into pudding.
6. Sprinkle crushed chocolate espresso beans evenly amongst ramekins. Then take custard and distribute evenly as well.
7. Place ramekins in roasting pan and place in fridge while your oven preheats. Speaking of which, preheat your oven to 350F.
8. When oven has preheated, pour warm water into roasting pan so that it reaches halfway up the sides of the ramekins. Place in oven for 20-25 minutes until custard is just set.
9. Remove from oven and allow to cool (in water) for about 40-50 minutes.
10. Remove from water, sprinkle with remained 1/4 cup sugar, and torch!
