Basmati Crème Brûlée

This recipe adds an Indian touch to a favorite French dessert. The organic Basmati rice, a favorite in recipes from the Indian sub-continent, gives this dish extra body and an earthier taste—but you’ll love the way it complements the cream, eggs, and vanilla.

50 mins
  • 5min
    Prep time
  • 45min
    Cook time
  • 6


  • 1 package (8.5-ounce) SEEDS OF CHANGE® Brown Basmati Rice
  • 6 egg yolks
  • 2 cups whipping cream
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon vanilla
  • Boiling water
  • Granulated sugar


  1. Heat oven to 325°F. In 13x9-inch baking dish, place 6 (6-ounce) ramekins or custard cups.
  2. Divide SEEDS OF CHANGE® Brown Basmati Rice among ramekins.
  3. In medium bowl, whisk egg yolks with sugar until smooth.
  4. Gradually whisk in cream and vanilla. Pour mixture evenly over rice.
  5. Place baking dish in oven. Pour enough boiling water into dish to come two-thirds up sides of ramekins.
  6. Bake 40 to 45 minutes or just until sides are set but still jiggly in centers.
  7. Carefully remove ramekins from hot water; cool to room temperature.
  8. Cover tightly with plastic wrap; refrigerate until chilled, at least 2 hours.
  9. Sprinkle 2 teaspoons granulated sugar evenly onto each crème brûlée.
  10. With kitchen torch*, caramelize sugar on each custard by heating with torch 3 to 4 inches from custard, until sugar is melted, golden brown and crisp.
  11. Watch carefully to avoid burning sugar.

*Sugar can also be caramelized by placing custards on baking sheet and broiling very close to element for 1 to 3 minutes. Watch carefully to avoid burning sugar. 

Servings: 6

Amount per Serving

  • Calories450

  • % Daily Value*

  • Total fat 34g52%

    Saturated fat 20g100%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 40 mg2%

  • Total Carbohydrates 34 g11%

    Dietary Fiber 1g4%

    Sugars 18g

  • Protein 6g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A