Raspberry Rice Pudding Creme Brulee

Directions

1. 1
   Combine water and salt in a saucepan. Bring to a boil and add rice. Reduce heat, cover, and simmer until rice has absorbed all the water, about 20 minutes. Remove from heat to cool; fluff with a fork.
2. 2
   Preheat oven to 300 degrees F (150 degrees C).
3. 3
   Pour cream and half-and-half into a saucepan. Scrape the vanilla bean seeds into cream mixture; add the bean pod. Bring mixture to a simmer; remove from heat. Remove and discard vanilla bean.
4. 4
   Whisk egg yolks and 1/3 cup sugar together in a bowl; gradually whisk in cream mixture. Fold rice into egg-cream mixture.
5. 5
   Pour mixture evenly into six 3/4-cup custard ramekins. Drop 6 raspberries into each ramekin. Place ramekins in a 9x13-inch baking pan; fill pan with water until halfway up the sides of ramekins.
6. 6
   Bake in the preheated oven until set in the middle, about 40 minutes. Remove ramekins from water bath and cool on a wire rack for 30 minutes. Cover ramekins with plastic wrap and refrigerate until completely chilled.
7. 7
   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8
   Arrange ramekins on a baking sheet; sprinkle each with 1 tablespoon sugar.
9. 9
   Broil in the preheated oven until sugar becomes golden brown, 3 to 5 minutes.