Crème Brûlée with Tilda Fragrant Jasmine Rice
- Medium
- Serves 25
Serve with coconut ice cream and warm pistachio cookies.
By Stuart Fay, The Bell Inn, Horndon on the Hill
Ingredients
Method
- 840g Tilda Fragrant Jasmine Rice
- 4 pints whole milk
- 4 pints whipping cream
- 4 vanilla pods, scraped, keep the seeds
- 8 egg yolks
- 8oz butter
- Castor sugar, to taste
- Granulated sugar, for browning
- Place the milk, half the cream, the vanilla pods and seeds into a thick-bottomed pan and bring to the boil
- Add Tilda Fragrant Jasmine Rice, lower the heat and stir occasionally so as not to burn
- en the rice is just cooked, remove from the heat
- Whisk the egg yolks with the remaining cream and butter and fold this mixture into the rice
- Remove the vanilla pods and add castor sugar to taste
- Pour into 25 ramekins and allow to set overnight in the fridge
- Remove from the fridge and sprinkle lightly with granulated sugar
- Glaze with a blowtorch and allow to cool before serving
