Method
Ingredients
Ingredients
- 840g Tilda Fragrant Jasmine Rice
- 4 pints whole milk
- 4 pints whipping cream
- 4 vanilla pods, scraped, keep the seeds
- 8 egg yolks
- 8oz butter
- Castor sugar, to taste
- Granulated sugar, for browning
Method
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Place the milk, half the cream, the vanilla pods and seeds into a thick-bottomed pan and bring to the boil
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Add Tilda Fragrant Jasmine Rice, lower the heat and stir occasionally so as not to burn
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en the rice is just cooked, remove from the heat
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Whisk the egg yolks with the remaining cream and butter and fold this mixture into the rice
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Remove the vanilla pods and add castor sugar to taste
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Pour into 25 ramekins and allow to set overnight in the fridge
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Remove from the fridge and sprinkle lightly with granulated sugar
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Glaze with a blowtorch and allow to cool before serving
