This sticky rice crème brûlée is comfort and elegance sharing a spoon.
It blends the creamy nostalgia of coconut rice, made a bit thicker like rice pudding, with the ceremony and crackle of classic brûlée.
Soft sticky rice, warm ginger, silky coconut, vanilla, and that crisp caramel top. Everything melts together into a bite that feels familiar and surprising all at once.
Serve it chilled, torch it just before eating (your guests will be thouroughly impressed simply by the fact that you have a kitchen torch), and finish with lush slices of mango for brightness if they’re in season.
It is the kind of dessert that feels like a wink: playful, luxurious, and incredibly satisfying.
Why You’ll Love This Dessert
- Inspired by coconut sticky rice and classic crème brûlée
- Comforting and elegant for celebrations or cozy nights
- Make ahead friendly, but torch right before serving
- No water bath needed
- Beautifully balanced with fresh fruit or whatever you have on hand
Ingredients (6–8 servings)
- 1 cup sushi rice or glutinous rice
- 1 tbsp grated ginger
- 1 (16 oz) can full-fat coconut milk
- 1 (8 oz) can coconut cream
- ¼ cup granulated sugar
- 1½ tsp vanilla
- 1½ tsp cornstarch
For topping
- 6–8 tbsp granulated sugar
To serve (optional)
- 2 ripe mangos, sliced
- 1 bag freeze dried mango, blended into powder
- Sugared violet leaves
Directions
Cook the rice according to package directions and let rest for 15 minutes.
Return the pot to medium heat and add the coconut milk, coconut cream, and sugar. Stir to combine and bring to a slow boil, stirring occasionally, about 5 minutes.
While the mixture heats, combine the vanilla and cornstarch to make a paste. Add to the rice mixture and turn heat to medium-low. Stir continuously, scraping the bottom and sides, until the mixture thickens into a loose, pudding-like consistency, about 5 minutes.
Remove from heat and divide evenly into 6 to 8 ramekins.
Refrigerate uncovered for at least 2 hours, or until fully chilled.If making ahead, cover once cool and chill up to 24 hours.
Before serving, sprinkle each ramekin with 1 tablespoon sugar, covering the surface completely. Torch until caramelized and glass-like, then let sit 5 minutes to set.
Top with sliced mango and serve.