My obsession with rice flour continues. As I mentioned in my last post, I think I can substitute flour with rice flour for any recipe. It may be too subtle to taste the difference for some, but others are very distinctive, such as MOffins. Warning: if you don't like sticky textures, you may not like MO-Desserts.
I saw a recipe for rice flour pudding while I was Googling around. As I started making the recipe, I thought it would be interesting to bring this up a notch. So the journey to make CreMO Brulee began.
1/4 cup of rice flour
1/4 cup of sugar
1 vanilla bean
Kinako (soy powder)
5/2/10 UPDATE: By the way, I have to adjust the recipe for CreMO brulee. Instead of 1/4 cup of rice flour, you should actually use 1/3 cup so that it thickens nicely. Also if you want to make sure the batter to solidify, you should add a packet of gelatin. I realized 1/4 cup of flour won't make it thick enough, and ends up being too runny.
1. Steep milk with vanilla bean, and cool them, and discard the pod.
2. Mix flour and sugar in a pan, then add milk slowly, dissolve completely.
3. Over medium heat, keep stirring the mix until it thickens.
Basically, rice flour acts just like corn starch in this process, and it gets quite thick.
4. Once the mixture gets thick, pour it into individual cups (below), then chill completely.
5. Mix Kinako and honey (I used about 5 tablespoons of kinako, and about an equal amount of honey). It should be pretty runny.
6. Once the cream is chilled, pour enough kinako sauce on top so that the surface is well covered. Chill it again.
7. It doesn't get completely solid, and it's ok. Sprinkle enough sugar on top, and torch it until desired carmelization.
8. Eat it.
I have to say, this was a brilliant idea. Again, you might hate it if you don't like the rice flour flavor or texture, but if you do, the creamy and crunchy sugar on top is a very interesting combination. You may add more sugar in the cream mixture, but adding the kinako/honey sauce makes it even healthier. No eggs, no cream! I used whole milk, but I am sure you can use low fat if you really want to.
What should I try next? Suggestions are welcomed.