Horchata Creme Brûlée

Name: Horchata Creme Brûlée
Prep time: 10 min
Cook time: 60 min
Total time: 10 min
Yield: 6
Ingredients: Jasmine rice; sliced Almonds; Cinnamon sticks; Water; Milk; Sugar; Vanilla; Salt; Yolks; Heavy cream; Horchata

10 mins prepServes 6

This Horchata Creme Brûlée combines toasted almonds and fragrant cinnamon soaked jasmine rice with a sweet creamy mixture including vanilla and yolks, resulting in a deliciously rich dessert. The mixture is blended, strained, and cooked using the sous vide method for a perfect texture, then caramelized with a torch for a crispy top. Enjoy this delightful treat that merges traditional horchata flavors with a classic French dessert.

6 servings

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Instructions

1: Toast almonds and cinnamon in a pan on medium heat until golden brown and fragrant.

2: Combine rice, almonds, cinnamon, and water in a pot or bowl and let it soak in room temperature overnight.

3: Add milk, 1/3 cup sugar, vanilla, and 1 teaspoon salt, then transfer the mixture into a blender and blend on high for 2-3 minutes.

4: Strain the mixture through a cheesecloth and reserve 1 1/4 cup for the creme brûlée. Drink the rest or turn it into another dessert.

5: In a bowl, combine yolks, cream, horchata, remaining sugar, and salt.

6: Pour the mixture into ramekins and sous vide at 176°F for 1 hour.

7: Remove the creme brûlées from the water bath and transfer them into the fridge until completely cold (4-5 hours).

8: Cover the brûlée with sugar and caramelize with a torch.

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Horchata Creme Brûlée

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