Saturday, August 20, 2005

Raspberry-topped rice pudding brulee

Bon Apetit, August 2005

6 cups whole milk, divided
3/4 cups sugar
3/4 cup arborio rice or medium-grain white rice
1 vanilla bean, split lengthwise
4 large egg yolks, beaten to blend
1/2 c. chilled whipping cream
2 1/2-pint containers raspberries
8 teaspoons golden brown sugar

Mix 2 cups milk, sugar, and rice in large saucepan. Scrape in seeds from vanilla bean, add bean. Stir over medium-high heat until sugar dissolves and the mixture comes to a simmer. Reduce heat to medium, simmer 10 minutes, stirring often. Mix in 2 cups milk, increase heat; bring to boil. Reduce heat, simmer until thickened, about 12 minutes. Add 2 cups milk, return to boil. Reduce heat; simmer until rice is tender and pudding is thick and reduced to 4 1/2 cups, stirring often, about 8 minutes. Remove from heat. Quickly whisk in yolks. (be careful here. if you're not whisking the instant the yolks hit that pudding, they congeal. whisk fast.)
Transfer pudding to large bowl set in a larger bowl fuilled with ice water and chill until cold, stirring often, about 3 hours.
Whisk cream in medium bowl until peaks form. Remove vanilla bean from cold pudding. Fold in cream in two parts. Divide pudding in 8 ramekins or custard cups. Press raspberries onto each pudding.
(can be made 1 day ahead up to this point)
Preheat broiler. Arrange puddings on rimmed baking sheet. Sprinkle each with 1 tsp brown sugar. Brown until sugar carmelizes, about 2 minutes.

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