Coconut Rice Crème Brûlée with Cinnamon
Baking and Desserts • Japanese
Description
Coconut Rice Crème Brûlée with Cinnamon
Ingredients
- Rice 2 tablespoons
- Water 5 fl oz
- Coconut Milk 5 fl oz
- Cinnamon 1 piece
- Egg white 3 pieces
- Sugar 0 oz
- Cream 0 fl oz
- Demerara Sugar 1½ tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. In a pot, add the rice and half of the coconut milk, water, and cinnamon, bring to a boil, reduce the heat, cover, and cook for 15 minutes, stirring occasionally.
Step 2
Remove from heat and let sit for 10 minutes until the rice is soft and the liquid is fully absorbed. Divide the mixture into 2 pudding molds. Whisk the yolks with the white sugar until creamy.
Step 3
Heat the cream and the remaining coconut milk and gradually whisk into the egg mixture. Pour over the rice in the molds. Place in a deep baking tray and fill halfway with boiling water. Bake in the oven for 45 minutes.
Step 4
Let cool in the tray. Before serving, sprinkle with brown sugar and place under the broiler until a crust forms on top.
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