Rice Pudding Brulé

The French "brulé" (as in Crême Brulé) technique used to crystalize sugar on top of custard is given an English twist with my favourite rice pudding.

3 cups milk
2 cups water
4 pared peels from a lemon
1½ Tbsp. pure vanilla extract
¾ cup short grain rice
1/3 cup dried currants
3 Tbsp. sliced almonds, lightly toasted
2/3 cup sugar
1 egg yolk (optional)
4 Tbsp. golden brown sugar, packed
½ tsp. ground cinnamon

Heat milk and water with peelings from lemon and vanilla to just below a simmer and stir in rice. Simmer uncovered for 10 minutes, stirring occasionally. Remove lemon peel. Add the currants, almonds and sugar and simmer 5 to 10 minutes more, testing rice for doneness. Remove from heat and stir in egg yolk. Spoon into a baking dish.

Preheat oven to 400°F (200°C).

Combine brown sugar and cinnamon and sprinkle over rice pudding.

Bake for 10-12 minutes until brown sugar melts on top of pudding.

Serve immediately.