Coconut-rice creme brulee with cinnamon
2 servings
60 minutes
Coconut-rice crème brûlée with cinnamon is an exquisite dessert inspired by Japanese cuisine, combining the delicate texture of rice with the rich flavor of coconut milk and a warm hint of cinnamon. This dessert draws from the traditions of Eastern sweets, where rice is often used to create refined treats. The crème brûlée achieves a silky consistency thanks to egg yolks and cream, while the caramel crust made from demerara sugar adds a pleasant crunch. The aroma of cinnamon warms, creating a cozy feeling. It is best served slightly chilled to highlight its creamy tenderness. This is the perfect conclusion to a meal, balancing sweetness, spice, and exotic coconut notes.
1
Preheat the oven to 150 degrees. In a pot, add rice and half of the coconut milk, water, and cinnamon, bring to a boil, reduce heat, cover, and cook for 15 minutes, stirring occasionally.
- Rice: 2 tablespoons
- Water: 100 ml
- Coconut milk: 200 ml
- Cinnamon sticks: 1 piece
2
Remove from heat and let sit for 10 minutes until the rice is soft and the liquid is fully absorbed. Divide the mixture into 2 pudding molds. Whisk the yolks with white sugar until creamy.
- Egg yolk: 3 pieces
- Sugar: 50 g
3
Heat the cream and remaining coconut milk and whisk into the egg mixture. Pour into molds over rice. Place in a deep tray and fill halfway with boiling water. Bake in the oven for 45 minutes.
- Cream: 50 ml
- Coconut milk: 200 ml
4
Let it cool on the baking sheet. Before serving, sprinkle with brown sugar and place under the grill until a crust forms on top.
- Demerara sugar: 1.5 tablespoon