Rice Pudding Crème Brûlée

For The Crème Brûlée

• Toast jasmine rice at 375* F until fragrant and then turn oven down to 325* F. In a 4 qt. saucepan add heavy cream, toasted rice, salt, bay leaf, and ginger and whisk until it reaches a boil.
• Let the cream steep for 25 minutes. While cream is steeping, whisk egg yolks and sugar together until sugar is dissolved and the mixture looks pale yellow in color and creamy in texture.
• Strain rice cream mixture through a fine conical sieve and discard bay leaves and ginger. Slowly pour the cream into the eggs and sugar mixture whisking to temper the ingredients together.
• Distribute the cooked medium grain rice by adding 1/8 cup of rice at the bottom of each crème Brûlée dish.
• Top the rice with 80 grams of unbaked liquid custard mixture.
• Put custards in a hotel or baking pan and pour warm water around them until it is halfway up the sides of the crème Brûlée dish.
• Very carefully place pan into oven and bake at 325* F for 20-25 minutes until the custard is just set and giggles slightly in the center. Let cool before serving.

For The Poached Pears

• Make light simple syrup in a 2 qt. saucepan adding citrus and bitters. Cook over medium high heat until sugar is dissolved. Add peaches and bring to a boil.
• Turn off heat and let poaching mixture steep for 25 minutes. Once cool peel skin off of the peaches and remove pit. Reserve in syrup until use.
  

For The Finishing of The Dish

• Top the Crème Brûlée with a light layer of sugar and use a blow torch to melt and caramelize until a crispy top form.
• Slice the peach halves into 4 and dry off and top with sugar and Brûlée peaches.
• Serve with a cookie, biscotti, or chocolate chip brioche toast points.