Bruleed Rice Pudding

Directions

1. 1
   In a medium enameled cast-iron casserole, combine the milk with the lemon zest and cinnamon stick and bring to a simmer over moderate heat.
2. 2
   Add the rice and cook over low heat for 20 minutes, stirring occasionally.
3. 3
   Discard the lemon zest and cinnamon stick.
4. 4
   Continue to cook the rice, stirring often, until it is just tender, about 50 minutes.
5. 5
   Add the cream and simmer, stirring often, until the rice is very tender and the pudding is creamy, about 15 minutes.
6. 6
   Stir in the granulated sugar and simmer over moderate heat until dissolved, about 2 minutes.
7. 7
   Spoon the pudding into six 1-cup ramekins and let cool to room temperature, about 30 minutes.
8. 8
   Preheat the broiler.
9. 9
   Using a coarse sieve, sift 1 tablespoon of brown sugar over each pudding.
10. 10
    Set 3 ramekins on a small baking sheet and broil 4 inches from the heat for 20 seconds, or until the sugar is bubbling; repeat with the remaining ramekins.
11. 11
    Let cool until the sugar hardens, then serve.