- 1 quart heavy cream
- 1 cup sugar
- 6 egg yolks
- 1 cinnamon stick
- 2 cups cooked long grain white rice
- 8 teaspoons raw sugar
- In a nonreactive saucepan, over medium heat, combine the cream and sugar. Stir to dissolve and bring to a simmer. Remove from the heat. In mixing bowl, whisk the yolks and cinnamon together. Add a cup of the hot liquid to the egg mixture and whisk well. Add the egg mixture back to the cream mixture and again whisk well. Stir in the rice and cool completely.
- Preheat the oven to 300 degrees F.
- Place the ramekins in a large ovenproof rectangular pan. Ladle the mixture into 8 (8-ounce) ramekins. Pour in enough hot water to come up 3/4 of the side of each ramekin. Bake for 1 hour 15 minutes to 1 1/2 hours, or until the center is firm to the touch, but still soft.
- Remove from the oven and cool completely. Cover and refrigerate until chilled. Sprinkle a teaspoon of the sugar over the top of each custard. Using a handheld torch, caramelize the sugar on top of each custard. Place on individual serving plates and serve.
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