Lunch: Vanilla Bean Rice Pudding Crème Brûlée

Two classic desserts combine into one irresistible favorite with a recipe for rice pudding crème brûlée made with fresh vanilla beans.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Vanilla Bean Rice Pudding Crème Brûlée

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

6 cups whole milk
1 cup Arborio (or other short-grain) white rice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 vanilla bean
1 1/8 cup sugar
Fresh berries, for garnish (optional)

Instructions

Bring the milk, rice, cinnamon, and salt to a boil in a large, heavy-bottomed saucepot over medium-high heat.
Reduce heat to medium-low and simmer (uncovered) stirring frequently and scraping the bottom of the pot to ensure the rice isn't sticking, for about 20 minutes, or until the rice is tender.
Split the vanilla bean in half lengthwise, scrape out the seeds and add them to the pot, along with the scraped pod and 1 cup sugar. Simmer, stirring, until slightly thickened, 5 to 7 minutes.
Remove saucepot from the heat, take out the vanilla bean pod and transfer the rice pudding to an oven-safe dish (or dishes). Let cool 20 minutes.
Sprinkle rice pudding with remaining 3 tablespoons sugar and place under broiler until sugar has caramelized and formed a hard shell (See Kelly's Notes). Watch the sugar carefully and rotate the dish (or dishes) to ensure even caramelization.
Top with fresh berries and serve immediately.

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