RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3791
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| Recipe Name: |
Cinnamon and Rice Creme Brûlée - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-ounce ramekins |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each cinnamon stick
2 Cups rice, white, cooked
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Directions:
In a nonreactive saucepan, over medium heat, combine the cream and sugar. Stir to dissolve and bring to a simmer. Remove from the heat. In mixing bowl, whisk the yolks and cinnamon together. Add a cup of the hot liquid to the egg mixture and whisk well. Add the egg mixture back to the cream mixture and again whisk well. Stir in the rice and cool completely.
Preheat the oven to 300 degrees. Place the ramekins in a large oven-proof rectangular pan. Ladle the mixture into 8 (8-ounce) ramekins. Pour in enough water to come up 3/4 of the side of each ramekin. Bake for 1 hour 15 minutes to 1 1/2 hours, or until the center is firm to the touch, but still soft. Remove from the oven and cool completely. Cover and refrigerate until chilled. Sprinkle a teaspoon of the sugar over the top of each custard. Using a hand-held torch, caramelize the sugar on top of each custard. Place on individual serving plates and serve. |
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| Nutrition per Serving: |
| Calories: |
615 |
Total Carbs: |
42.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
84.0 |
Fat: |
48.1 |
Protein: |
5.25 |
| Fiber: |
0.13 |
Sodium: |
24.50 |
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