Arroz con Leche Brûlée
Arroz con Leche Brûlée is a creamy twist on the classic Latin rice pudding, finished with a caramelized sugar crust. Silky, sweet, and comforting with a hint of cinnamon and vanilla, it’s an elegant dessert that blends cozy flavors with a touch of sophistication.
Ingredients
- 1 cup long-grain rice, rinsed
- Pinch of salt
- 2 small cinnamon sticks
- 1-2 whole cloves
- 3 cups water
- 3 cups milk of choice
- 1 12 oz can evaporated milk
- 1 12 oz can sweetened condensed milk
- 1 tsp vanilla extract
- Sugar, for sprinkling
Instructions
- In a medium pot over medium heat, combine rice, salt, cinnamon sticks, cloves, and water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes until partially cooked and most of the water is absorbed.
- Stir in milk, evaporated milk, sweetened condensed milk, and vanilla extract.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a creamy consistency.
- Remove the cinnamon sticks and cloves, then allow the arroz con leche to cool to room temperature.
- Divide evenly among 8 ramekins, cover, and refrigerate for at least 2 hours until well chilled.
- Just before serving, sprinkle an even layer of sugar over each ramekin.
- Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
- Serve immediately and enjoy the contrast of creamy arroz con leche with the crackly brûlée top.
Notes
- Use superfine sugar for a smoother brûlée crust.
- Chill thoroughly before torching to prevent melting.
- Add a dash of rum or orange zest to the custard for extra depth.
- If you don’t have a torch, broil briefly on high while watching closely.
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