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      RECIPE TITLE "Burnt Caramel-Arborio Rice Crème Brûlée"
    recipe from the book The Kitchen Sessions with Charlie Trotter Copyright 1999

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yields6 persons time1 hrdifficultydifficult

      RECIPE INGREDIENTS

    • 1 cup sugar
    • 1-1/2 cups heavy cream
    • 2 eggs
    • 2 egg yolks
    • 1/2 cup arborio rice
    • 1 cup water
    • 1 cup milk
    • 1/4 cup brandy
    • 1/2 cup dried black currants
    • Sugar, for dusting

      RECIPE METHOD

    1. Prepare an ice water bath. Cook the sugar in a small, heavy-bottomed sauté pan for 5 minutes, or until dark brown and caramelized.
    2. Add the cream and cook until the mixture is smooth. Whisk together the eggs and egg yolks, and slowly pour in some of the hot cream. Pour the eggs into the cream mixture and cool over the ice water bath.
    3. Simmer the arborio rice and water over medium heat, stirring frequently, for 20 minutes, or until all of the liquid is absorbed. Add 1/2 cup of the milk and simmer until all of the liquid is absorbed. Add the remaining 1/2 cup milk and cook until all of the liquid is absorbed.
    4. Cook the brandy and currants for 3 to 4 minutes, or until most of the liquid is absorbed. Fold the currants and any liquid into the arborio rice. Place some of the arborio rice in the bottom of six 4-to 5-ounce crème brûlée molds. Pour the cream and egg mixture over the rice and bake in a water bath at 300 degrees for 25 minutes, or until the custard is set. Refrigerate the custard for 1 hour, or until completely cool.
    5. Assembly -- Sprinkle an even, heavy dusting of sugar over the top of the custard and caramelize the sugar with a small blowtorch until the sugar melts and turns golden brown. Wine

      Notes -- The rich caramel flavors of Madeira are the perfect companion to the caramel flavors of the crème brûlée. A rich, young style like Blandy's 10-year-old malmsey is a wonderful complement to this dessert.

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