This recipe adds an Indian touch to a favorite French dessert. The organic Basmati rice, a favorite in recipes from the Indian sub-continent, gives this dish extra body and an earthier taste—but you’ll love the way it complements the cream, eggs, and vanilla.
Heat oven to 325°F. In 13 x 9-inch baking dish, place 6 (6-ounce) ramekins or custard cups.
Divide SEEDS OF CHANGE® Brown Basmati Rice among ramekins.
In medium bowl, whisk egg yolks with sugar until smooth.
Gradually whisk in cream and vanilla. Pour mixture evenly over rice.
Place pan in oven. Pour enough boiling water into pan to come two-thirds up sides of ramekins.
Bake 40 to 45 minutes or just until sides are set but still jiggly in centers.
Carefully remove ramekins from hot water; cool to room temperature.
Cover tightly with plastic wrap; refrigerate until chilled, at least 2 hours.
Sprinkle 2 teaspoons granulated sugar evenly onto each crème brûlée.
With kitchen torch*, caramelize sugar on each custard by heating with torch 3 to 4 inches from custard, until sugar is melted, golden brown and crisp.
*Sugar can also be caramelized by placing custards on baking sheet and broiling very close to element for 1 to 3 minutes. Watch carefully to avoid burning sugar.