Rice creme brulee with peaches

Description

Creme brulee - exquisite creamy dessert of French cuisine. I tried to cook it on a rice Foundation. The result - soft peach cream under a thin caramel crust. Sweet and delicious is only one name!

Ingredients

Milk

500 ml
Figure

75 g
Sugar

1 Tbsp
Vanilla

0.5 piece
Cream

100 ml
Yolk egg

2 piece
Peach

1 piece
Brown sugar

5 tsp

Cooking

In a saucepan with a thick bottom boil the milk, add the contents of half a vanilla pod, and the pod.

Fall asleep rice, bring again to a boil,

Reduce fire, cover with a lid and cook on low heat 30-35 minutes.

The rice should be soft, gentle to soak up the milk.

Remove the vanilla bean - it is no longer needed. Add sugar, stir. Put to heat up the oven to 170 degrees.

With a mixer, lightly whisk cream with egg yolks.

Peach peel and seeds, grind in a blender into a puree.

Add in the rice first, peach puree,

Then smess of cream and egg yolks. Half the weight I skipped using the blender to make it smooth.

The filled in portion of the refractory molds ( I have none, so do in conventional cups). The smaller the size of your molds, the faster cooked cream. You can use a glass jar from under the jam or puree. Put the shapes into a baking pan and pour the boiling water so the water reached 3/4 of the height of our forms.

Put in preheated oven for 30 minutes. Readiness check like a regular creme brulee - weight in the form starts to sway, but does not freeze completely, and assumes a certain density. The rest will be done cold, in which creme brulee is sent after the oven - leave to cool at room temperature, then refrigerate until cool.

The dessert is frozen, it's time to start creating a caramelized crust. Sprinkle with sugar. If you have a special burner - super! if not, you will have to Tinker. Again, you need to make molds in a deep container, cover with ice water and put under a preheated grill/upper tubular electric heater is to caramelize the crust.

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