★Ingredients
4 cups whole milk
1 cup heavy cream
1 cup Arborio rice (or other short-grain rice)
1/2 cup sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
1/4 teaspoon salt
1/2 cup granulated sugar (for the caramelized topping)
6 large egg yolks
★Instructions
Cook the rice: In a medium saucepan, combine the rice, milk, and salt. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the saucepan. Bring to a boil over medium heat, then reduce to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens (about 25-30 minutes). If you’re using vanilla extract, add it after the rice is cooked.
Add the cream: Once the rice is tender, stir in the heavy cream and sugar, continuing to cook until the pudding reaches a creamy consistency, about 5-10 minutes more.
Temper the egg yolks: In a small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot rice mixture into the yolks to warm them up, then slowly whisk the egg yolk mixture back into the rice pudding.
Cook briefly: Cook the pudding for another 2-3 minutes, stirring constantly, until the pudding thickens further. Remove the vanilla bean pod if you used one.
Chill: Pour the pudding into individual ramekins and refrigerate until completely cooled, about 2 hours.
Caramelize the sugar: Before serving, sprinkle the granulated sugar evenly over the surface of the rice pudding in each ramekin. Use a kitchen torch to melt the sugar until it’s caramelized and forms a crispy crust. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching carefully so the sugar doesn’t burn.
Serve: Let the caramelized sugar cool for a few minutes until it hardens, then serve immediately and enjoy your creamy, caramel-topped rice pudding!
Enjoy!