Overhead image of three Horchata Creme Brulees.

Horchata Crème Brûlée

This rice crème brûlée is a spin on the classic Mexican drink, Horchata. It’s creamy, silky, and sweetly spiced with cinnamon, making it a perfect indulgence of flavors and a must-try dessert!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend Chef Erica Karbelnik.

  • Servings
    6
  • Prep Time
    15 min
  • Cook Time
    40 min
  • Total Time
    55 min

Ingredients

Horchata

  • 1 cup jasmine rice, uncooked
  • 6 cups water
  • 1/2 cup almonds, sliced
  • 1 cinnamon stick
  • 1½ cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Horchata Crème Brûlée

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup heavy cream
  • 1 cup horchata
  • 2 tablespoons granulated sugar, per brûlée for torching top for the brûlée

Directions

Horchata

  • Place the rice in the water with the almonds and cinnamon stick. Let it sit for 4 hours or overnight for the best results.
  • Once soaked, place the rice mixture plus other Horchata ingredients into a blender and blend on high for about 2 – 3 minutes. If you have a milk setting on your blender, blend on this setting until complete.
  • Strain mixture through a cheesecloth and reserve liquid.

Horchata Crème Brûlée:

  • Preheat your oven to 180°C degrees.
  • Bring a pot of water to a boil while you prepare the brûlée mixture. Combine sugar, cinnamon, cream and Horchata liquid into a small saucepan.
  • Place the saucepan over medium heat and cook, stirring constantly until the mixture slightly begins to thicken.
  • Take the cream mixture off the heat and set aside to cool for about 7 minutes. You do not want it piping hot.
  • While the cream mixture is cooling, whisk 5 egg yolks in a large bowl.
  • Slowly start tempering the cream mixture in the egg yolks, whisking the entire time. Finish by adding the vanilla extract.
  • Place 4 – 5 6 oz ramekins into a large baking dish. Carefully divide the Horchata crème brûlée mixture between all the ramekins.
  • Add enough boiling water to the baking dish to come halfway up the sides of the ramekin. Be careful not to splash any water into the ramekins.
  • Carefully transfer the baking dish onto the centre rack of the oven and bake for about 35 – 40 minutes.
  • Check the brûlées at the 30-minute mark. The outer edges should be set while the centre should slightly jiggle.
  • Remove the baking dish from the oven. Carefully transfer the brûlées to a wire cooling rack. Allow the brûlées to cool at room temperature for 1 hour then transfer to the fridge and let them set for another 2 . Note, these can be made and prepped up to one day before.
  • Once ready to serve, sprinkle the top of the brûlées with 2 tbsps. of sugar and brûlée with a torch.