Crème Brûlée with Tilda Fragrant Jasmine Rice

Serve with coconut ice cream and warm pistachio cookies.

By Stuart Fay, The Bell Inn, Horndon on the Hill

Serves 25

Ingredients

  • 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

Method

  1. Place the milk, half the cream, the vanilla pods and seeds into a thick-bottomed pan and bring to the boil
  2. Add Tilda Fragrant Jasmine Rice, lower the heat and stir occasionally so as not to burn
  3. When the rice is just cooked, remove from the heat
  4. Whisk the egg yolks with the remaining cream and butter and fold this mixture into the rice
  5. Remove the vanilla pods and add castor sugar to taste
  6. Pour into 25 ramekins and allow to set overnight in the fridge
  7. Remove from the fridge and sprinkle lightly with granulated sugar
  8. Glaze with a blowtorch and allow to cool before serving