Sweet Rice Pudding Brulee

Ingredients

2 cups whole milk
12 cup arborio rice
14 cup superfine sugar
4 egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
14 cup superfine sugar, to finish

Directions

Add milk to a saucepan; bring to a boil, then add in the rice.
Decrease heat and cook over medium heat for 15 minutes, stirring occasionally until the rice is soft and one-third of the milk remains.
Take pan off heat and stir in 1/4 cup sugar.
In a bowl, mix the egg yolks, cream, and vanilla together, using a fork; then strain into the rice and mix well.
Arrange six 3/4 cup heatproof ramekins or custard cups in a roasting pan.
Spoon the rice and custard mixture into the dishes, then pour warm water into the roasting pan to come halfway up the sides of the dishes.
Bake in a preheated 350 oven for 20-25 minutes until the custard is just set.
Leave the dishes to cool in the water for 40-50 minutes.
Lift out, sprinkle the tops with sugar, and caramelize with a blowtorch.
Serve within 20-30 minutes.