Vanilla Crème Brûlée Rice Pudding

Ingredients:

150g pudding rice
750ml whole milk
150ml double cream
75g caster sugar
Seeds from 1 Vanilla Mart Pod
2 egg yolks
3 tbsp Vanilla Mart Vanilla Demerara Sugar (for the topping)

Method:

• Combine the pudding rice, milk, cream and the seeds from the Vanilla Mart Pod in a saucepan.
• Bring to a gentle simmer and cook for 30–35 minutes, stirring regularly.
• Stir in the caster sugar.
• Remove from the heat and whisk a little of the pudding into the egg yolks.
• Return the egg mixture to the saucepan and stir until smooth.
• Spoon into ovenproof ramekins.
• Sprinkle with Vanilla Mart Vanilla Demerara Sugar.
• Caramelise the tops using a kitchen blowtorch or under a hot grill until crisp and golden.
• Serve warm or chilled.