The earliest known reference to crème brûlée was in a 1691 French cookbook. In early eighteenth century England, the dessert, a rich custard with a layer of hard caramel on top, was called “burnt cream.”

Rice pudding’s origin dates back to Marco Polo’s time and is a popular dish in many countries with an almost endless combination of ingredients. The base of most rice puddings consists of rice, milk, sugar, and eggs. Combining the two desserts creates a delicious comfort food with an elegant finish.

According to food writer Eric Akis, the best way to get a “perfectly melted topping” on crème brûlée is to use turbinado sugar or extra fine granulated sugar, and a kitchen torch rather than the broiler.

1 L (1 quart) whole milk
250 mL (1 cup) long grain white rice
50 mL (1/4 cup) sugar
5 mL (1 tsp) pure vanilla
75 mL (1/3 cup) currants
25 mL (2 tbsp) unsalted butter
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
4 large egg yolks
375 mL (1 1/2 cups) light cream
25 mL (2 tbsp) turbinado sugar or extra fine granulated sugar

Preheat oven to 180º C (350º F). Combine milk, rice, 50 mL (1/4 cup) sugar, vanilla, currants and butter in a large saucepan. Bring to a boil, reduce heat and simmer until rice is cooked and milk is absorbed, stirring frequently for approximately 30 minutes.

Butter a 28x18x4 cm (11x7x1 1/2-inch) baking dish. Whisk together egg yolks and light cream, add cinnamon and nutmeg. Mix into rice. Pour mixture into baking dish and bake until set, 50-60 minutes. Remove from oven. Preheat broiler. Sprinkle 25 mL (2 tbsp) sugar evenly over the cooked rice and put in the oven until a golden caramelized crust forms on top, approximately 2-5 minutes, moving it around a couple of times. Or use a kitchen torch for best results. Serve warm or cold with whipped cream or ice cream.

Crème Brûlée Rice Pudding

Tips for Eye-Catching Curb Appeal

Decorating for Spring

Theatregoer Feels at Peace While Watching Shen Yun

Performing Artist: ‘The music is not only on key technically, it’s on key spiritually’