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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you don't have a kitchen torch, you can brown tops under the broiler, but the sugar may not melt completely, I know the torch was one of my favorite investments!! Ingredients:
3 cups whole milk |
1/2 cup arborio rice |
1/2 vanilla, bean split, and seeds scraped and reserved |
3/4 cup heavy cream |
1/4 cup granulated sugar |
1/4 teaspoon coarse salt |
2 large egg yolks |
1 pinch ground cinnamon, plus more for sprinkling |
1/4 cup turbinado sugar or 1/4 cup other raw sugar |
Directions:
1. Preheat oven to 350°F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
3. Sprinkle tops with raw sugar, dividing evenly.
4. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
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