Black Sesame Rice Pudding Brûlée

• 份量: SERVES 8

配料

DAIRY • 4 cups heavy cream

• 1 cup whole milk

PROTEIN

• 7 large eggs

PANTRY • Kosher salt

• 1 cup long-grain white rice

• ¼ cup black sesame seeds

• 1¼ cups sugar

• 2 heaping tablespoons tahini

• 1 tablespoon vanilla extract

• 1½ teaspoons ground cinnamon

• ¾ teaspoon ground cardamom

SPECIAL EQUIPMENT

• 9-inch round cake pan

步骤

DO SOME PREP:

• Position one rack in the bottom third of the oven and remove any other racks. Preheat the oven to 325°F.

• Place a 9-inch round cake pan into a deep skillet that fits the pan and still has some room around it. This will be your bain-marie setup.1

• Bring a small pot of water to a boil and season with salt. Add a generous ½ cup long- grain white rice, stir, and boil until nearly tender but still slightly undercooked, about 8 minutes. Drain. Transfer the parcooked rice to the cake pan.

• In a mortar and pestle or resealable bag with a rolling pin, coarsely crush ¼ cup black sesame seeds.

MAKE AND BAKE THE PUDDING BRÛLÉE:

• In a medium saucepan, combine 4 cups heavy cream and 1 cup whole milk and cook over medium-low heat, stirring occasionally, just until it comes to a bare simmer. Turn off the heat.

• While the cream mixture heats, in a large bowl, whisk together 6 large egg yolks and 1 large egg. (Reserve the whites for another use.)

• Whisk in ¾ cup sugar, 2 heaping tablespoons tahini, 1 tablespoon vanilla extract, 2 teaspoons salt, 1½ teaspoons

ground cinnamon, ¾ teaspoon ground cardamom, and the ground black sesame seeds.

• While whisking continuously, slowly stream the hot cream mixture, a little at a time, into the bowl. Once the mixture in the bowl seems to have reached the same temperature as the mixture in the pot, begin to pour with more gusto.2

• Pour the hot custard over the rice in the cake pan. Carefully transfer the skillet to the oven. Fill a vessel with a pour spout with hot tap water and fill the skillet until the water comes about three-quarters of the way up the sides of the cake pan.

• Bake until the custard is set but still quite jiggly, 38 to 42 minutes. Remove from the oven, let cool at room temperature for 20 minutes, then transfer to the refrigerator until cold, at least 4 hours.

• Position a rack at least 6 inches from the broiler. Preheat the broiler.

• Sprinkle the baked custard with the remaining ½ cup sugar and shake the pan from side to side to distribute the sugar in an even layer. Set the pan on a rimmed baking sheet under the broiler. Watch carefully, rotating the sheet if necessary to encourage even browning, until the sugar melts and becomes deeply caramelized, 2 to 6 minutes, depending on the strength of your broiler. Remove from the oven and either chill again until cold or serve immediately!

备注

1 A bain-marie is a French term for a hot water bath. Cooking a custard like crème brûlée in a pan of hot water ensures that it cooks evenly and gently.

2 This is called tempering, and it ensures that the eggs don't go into shock and scramble when they come into contact with the hot cream mixture.

GOES WITH: A GLASS OF AMARO, A CUP OF TEA