Black Sesame Rice Pudding Brulee

Course: Dessert

Cuisine: Asian Fusion

Prep Time: 20

Cook Time: 45

Chill in the fridge: 4

Total Time: 5 5

Servings: servings

Calories: 345kcal

Author: Marvellina

Creamy black sesame rice pudding with warm spices, a custardy texture, and a crackly brûléed sugar top. Nutty, earthy, and deeply comforting.

I used leftover cooked rice. If you don't have any, you can cook your rice using this how to cook soft fluffy jasmine rice
Butter the bottom and sides of 9 x 5 inch loaf pan or use a 6-inch round pan. You also need another large pan that can fit in the pan you use for baking. You will also need hot boiling water. We will set up a water bath for baking
Place the oven rack in the bottom 3rd rack. Preheat the oven to 325 F (165 C) for conventional oven. If you are using a convection oven, lower the temperature to 20 F (15 C)

Put the heavy cream and milk in a saucepan. Bring to a simmer and then turn it off. Don't let it boil. Set aside
In another bowl, whisk egg yolks, whole egg, black sesame powder,sugar, salt, tahini, ground cinnamon, and ground cardamom.
Then slowly stream in the milk as you whisk until they are combined.
Add the rice and just stir gently. Don't stir too vigorously and create too much air bubbles
Pour this into the prepared pan and put this inside another pan. Pour a hot boiling water into the pan, to come up halfway on the pan

Bake in the positioned rack and bake for 40-45 minutes or until the edges are set but when you shake the pan lightly, the wide center will jiggle quite a bit and look undone. BUT, don't overbake it!

Remove from the water bath and set the pan on a cooling rack to cool for 30 minutes. Then cover with a plastic wrap and let it chill in the fridge for at least 4 hours or best, overnight

Sprinkle about 40 grams of sugar (or more as needed) on top of the set rice pudding. Make sure it's evenly covered the top. Turn on the broiler in your oven to high and the rack is about 6-8 inches away from the broiler. Let the sugar broil until deeply caramelize, this can take somewhere from 2-6 minutes. So, don't walk away
If you have a kitchen blow torch, this is actually easier. Just caramelize the sugar using the blow torch.
Let it cool down a bit so the sugar crisp up and then serve