Rice Pudding Creme Brulee

A twist on the famous dessert. This one is a rich rice pudding studded with raisins and finished in the broiler to create a crispy caramelized topping.


2/3 cup water
1/3 cup long grain rice
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup raisins
2 cups whole milk
1/2 cup heavy cream
1/3 cup light brown sugar


Preheat oven to 300 °

In a saucepan boil water. Add rice and a pinch of salt. Simmer covered 10 to 12 minutes until water is absorbed. Set aside and let cool.

Coat a 9-inch square pan with non-stick cooking spray. In a bowl whisk together eggs, egg yolks, honey, salt, raisins and cooled rice. Whisk in milk and heavy cream. Pour into prepared pan.

Set custard pan in a larger baking pan and fill with hot water to reach half way up sides of custard pan. Bake for 1 hour and 40 minutes or until pudding is set and firm. Cool slightly on a rack. Cover and chill.

Remove custard from refrigerator once chilled. Pat top dry with a paper towel. Sprinkle brown sugar evenly over top. Place custard pan in a baking dish filled with ice. Broil top of custard until golden. Watch closely. This will happen very quickly!

Serves: 6-8

golden blossom honey product