Lemon Rice Pudding Brulee

Directions

1. 1
   In a small saucepan, bring lemonade and rice to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; stir in lemon zest. Cover and let stand for 5 minutes. Cool to room temperature.
2. 2
   In a large saucepan, combine 1/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3. 3
   Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in cranberries and cooled rice.
4. 4
   Divide among six 8-oz. ramekins. Place on a
5. 5
   . Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle puddings with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately.
6. 6
   If broiling the puddings, place ramekins on a
7. 7
   ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Sprinkle with pecans. Serve warm.