Ingredients:

  • 2 cups heavy cream
  • 1/4 cup long-grain white rice, uncooked
  • 2 cinnamon sticks
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 4 tbsp superfine sugar

Instructions:

  1. Place the dry rice in a saucepan over medium heat. Stir constantly for 3-5 minutes until the rice smells nutty and turns a light golden brown.
  2. Pour in the heavy cream, cinnamon sticks, and ground cinnamon. Bring to a gentle simmer without boiling, then remove from heat.
  3. Cover the saucepan and let the mixture steep for 20 minutes.
  4. Pass the cream through a fine-mesh strainer into a clean bowl, discarding the rice and cinnamon sticks. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until the mixture is pale and slightly thickened.
  6. Slowly drizzle the warm horchata cream into the egg mixture, whisking constantly to temper the eggs.
  7. Pour the custard into four 6-ounce ceramic ramekins. Place ramekins in a roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the ramekins.
  8. Bake at 325°F (160°C) for 35-40 minutes until the edges are set but the center still has a slight wobble.
  9. Refrigerate the custards for at least 4 hours or overnight to fully set.
  10. Sprinkle approximately 1 tablespoon of superfine sugar evenly over the top of each chilled custard and caramelize with a kitchen torch until a hard, golden-brown shell forms.