Coconut Rice Crème Brûlée with Cinnamon
Baking and Desserts | Japanese cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
2
Description
Coconut Rice Crème Brûlée with Cinnamon
Ingredients
- Rice - 2 tablespoons
- Water - 3 fl oz
- Coconut Milk - 7 fl oz
- Cinnamon - 1 piece
- Egg white - 3 pieces
- Sugar - 1.8 oz
- Cream - 1 fl oz
- Demerara Sugar - 1½ tablespoons
Step by Step guide
Step 1
Preheat the oven to 302°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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