Caramelized Rice Pudding

• 3 cups whole milk
• 1/2 cup arborio rice
• 1/2 vanilla, bean split, and seeds scraped and reserved
• 3/4 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 2 large egg yolks
• 1 pinch ground cinnamon, plus more for sprinkling
• 1/4 cup turbinado sugar or 1/4 cup other raw sugar

1. Preheat oven to 350u0b0F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
3. Sprinkle tops with raw sugar, dividing evenly.
4. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

milk, arborio rice, vanilla, heavy cream, sugar, coarse salt, egg yolks, ground cinnamon, turbinado sugar

Taken from www.food.com/recipe/caramelized-rice-pudding-416145 (may not work)