Rice Pudding Brûlée

Instructions

1. With the tip of a knife, split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, slowly bring the milk, cream, rice and vanilla pod and seeds to a boil (if using vanilla extract, do not add it at this point). Simmer uncovered, stirring frequently, until the rice is tender, about 25 minutes. Set aside.
2. In a bowl, whisk together the egg yolks and brown sugar. Slowly stir in about 1 ladleful of hot rice mixture to warm the yolks. Stir the egg mixture into the rice. Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom and corners of the saucepan, until the cream thickens, 2 to 3 minutes. If using vanilla extract, add it and stir to combine.
3. Pour into six 125-ml (1/2-cup) ramekins. Let cool. Cover with plastic wrap and refrigerate until chilled, about 4 hours. Sprinkle with the granulated sugar and caramelize quickly with a blowtorch.