Serves
6.
This elegant dish has all the aromas and flavors of homey rice
pudding. Arborio rice stays much creamier and softer than regular
rice because it tends to absorb more liquid in the initial cooking.
Nancy likes to garnish the flan with Brandy Snapps.
-
1 cup sugar
-
1/4 cup water
-
1/4 cup Arborio rice
-
1 1/2 cups milk
-
1 vanilla bean, split and scraped
-
One 3-inch cinnamon stick
-
1/4 teaspoon freshly grated nutmeg
-
1/8 teaspoon ground cardamom
C
U S T A R D:
- 2
cups milk
-
2 eggs
-
4 eggs yolks
-
1/3 sugar
-
1 vanilla bean, split and scraped
In
a heavy small saucepan stir together the sugar and water and bring
to a boil. Cook over high heat for 5 to 8 minutes, until the mixture
turns mahogany brown. Immediately pour into six 1/2 cup ramekins.
Set aside to harden.
Preheat oven to 350 degrees F.
In a medium saucepan bring the rice and milk to a boil. Add the
vanilla bean, cinnamon, nutmeg, and cardamom. Cook until the rice
is barely tender, about 15 minutes, stirring occasionally. Drain
and rinse the rice under hot water. Remove and discard the cinnamon
stick. Set aside.
To make the custard, in a medium saucepan bring the milk
and vanilla bean to a boil. In a medium bowl whisk together the
eggs, yolks, and sugar. Slowly pour the hot milk into the egg
mixture, whisking constantly. Strain the mixture back into the
pan and remove from the heat.
Divide the rice among the ramekins, pressing down to cover the
caramel. Pour in the custard. Place the ramekins in a large roasting
pan and fill with water to come three-quarters of the way up the
sides. Cover tightly with foil and punch several holes in it.
Place the pan in the center of the oven and bake for 25 to 30
minutes, or until the custard is set around the edges but the
center still jiggles. Remove from the water bath, and refrigerate
until set and cold.
To serve, dip each ramekin into hot water, run a knife
around the edge, and turn it out onto a dessert plate.
Variation: To make the flan in a 1 1/2-quart soufflé
dish, use 4 eggs and 2 yolks for the custard. The rest of the
ingredients remain the same. Increase the cooking time to 35 minutes.
Chill well before inverting.
