Rice Pudding Brulee

De Chef Jean-Pierre · 60 min

Ingredientes

Preparación

1. Put the unrinsed jasmine rice, water and a pinch of salt in a pot. Bring to a boil, cover, turn the heat to the lowest setting and cook 12 minutes.
2. Take off the heat and let the rice rest, covered, for 5 more minutes.
3. Meanwhile, heat the whole milk and heavy cream together until they reach a boil, then set aside.
4. Fluff the rice with a fork. Add the hot milk and cream, the chopped white chocolate, sugar, a pinch of cinnamon, vanilla and egg yolks, and mix quickly so the eggs do not scramble.
5. Mix in the butter quickly so it does not separate, then stir in the rum-soaked dark raisins (about 3/4 cup).
6. Spoon the pudding into a 2-inch pipe or Martini-style glasses and refrigerate for at least 4 to 6 hours.
7. Take the pudding out of the refrigerator 2 to 3 hours before serving.
8. Sprinkle the tops with about 4 tablespoons of raw sugar and caramelize it with a torch, keeping the flame away from fragile glassware or the PVC pipe.

Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.

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