We love kheer, and we love creme brûlée so we decided to tinker, and here's what we came up with! Impress your guests, impress yourself! Everyone wins!
P.S. this is obviously not a traditional recipe for either dessert — just a love letter to both!
Prep time: 15 minutes
Cooking time: 1 hour
- 1 cup of leftover rice
- 500ml milk (preferably full fat)
- 1 tsp Buzz Hot Honey
- Small handful of chopped salted pistachios — see notes!
- 1 small piece of candied ginger — see notes!
- Edible rose petals (optional — we had them handy, and were having fun! Recommend adding if you have some)
- 1 tbsp brown sugar, plus 2 tbsp for torching
- 2 egg yolks
- Place the rice and milk in a pot over a medium heat, add 1 tbsp of sugar, and bring to a boil. Reduce to low, and simmer for 30-45 minutes, until the rice is broken down.
- When the rice is cooked, add the egg yolks, stir to combine and place into ramekins. Place in the fridge and allow to cool completely. Don’t worry if you have some leftover, you’ll devour it later.
- While that cools, finely dice the ginger.
- When they’re fully cooled, spoon over the Buzz and swirl it in with the back of a spoon, a chopstick or a toothpick. Spoon over the sugar, and gently shake to evenly spread it over the surface. Using a kitchen torch, torch the sugar until it’s golden brown, it will get a little bit darker after so proceed with caution.
- Give the sugar 30 seconds to harden, and finish with the pistachios, ginger and edible flowers if you’re using them.
Notes: Make this recipe your own, add dried fruit, assorted nuts, seeds, coconut, experiment! Don't have a torch? Just serve it as a rice pudding, but add the extra sugar at the end of cooking.
Make it vegan?: Use a non-dairy milk and omit the egg yolk. It won't set as well but you'll get most of the way there.