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Ingredientes
- 1 quart heavy cream
- 1 c. sugar
- 6 x egg yolks
- 1 x cinnamon stick
- 2 c. cooked long-grain white rice
- 8 tsp raw sugar
Direcciones
- In a nonreactive saucepan, over medium heat, combine the cream and sugar. Stir to dissolve and bring to a simmer. Remove from the heat.
- In mixing bowl, whisk the yolks and cinnamon together. Add in a c. of the warm liquid to the egg mix and whisk well. Add in the egg mix back to the cream mix and again whisk well. Stir in the rice and cold completely.
- Preheat the oven to 300 degrees. Place 8 (8-oz) ramekins in a large oven-proof rectangular pan. Ladle the mix into the ramekins. Pour in sufficient water to come up 3/4 of the side of each ramekin. Bake for 1 hour 15 min to 1 1/2 hrs, or possibly till the center is hard to the touch, but still soft. Remove from the oven and cold completely. Cover and chill till chilled.
- Sprinkle a tsp. of the sugar over the top of each custard. Using a hand-held torch, caramelize the sugar on top of each custard. Place on individual serving plates and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 371 | |
| Calories from Fat 196 | 53% |
| Total Fat 22.31g | 28% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 59mg | 2% |
| Total Carbs 42.0g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 29.26g | 20% |
| Protein 2.29g | 4% |
