Arroz con leche brûlée is what happens when you take one of my favorite desserts and give it the crème brûlée treatment.
You get creamy arroz con leche with a thin layer of sugar on top that gets caramelized until it’s golden and crackly.
And that first spoonful when you break through the crunchy topping and get into the cold, creamy arroz con leche underneath is so so good.
It’s an easy little upgrade that makes this classic dessert feel completely different in the best way.
What you’ll need to make the brûlée topping
The arroz con leche itself doesn’t require anything fancy, but you will need a way to caramelize the sugar on top.
Kitchen torch: This is the easiest option and gives you the most control. You can move the flame around the surface and caramelize the sugar without heating the entire dessert.
Oven broiler: If you don’t have a kitchen torch, you can use your oven’s broiler. Place the filled dishes on a baking sheet and broil them until the sugar melts and turns golden.
Keep a very close eye on them because the sugar can go from golden to burnt very quickly.
Oven-safe ramekins or dishes: This is especially important if you’re using the broiler. If you’re using a kitchen torch, I still recommend using a heat-safe, oven-safe ramekin or dish.
Avoid regular glass bowls or anything that isn’t designed to handle high heat because heat from the torch can cause it glass to crack or shatter.
Tips for the best arroz con leche brûlée
Let the arroz con leche cool completely before adding the sugar.
I actually like making it ahead and letting it chill in the fridge for a few hours because the texture gets nice and creamy once it’s cold.
When you’re ready to add the sugar, keep the layer thin and even.
You just want enough to lightly cover the top. Too much sugar can make it harder to get that crackly layer.
Once the sugar is caramelized, give it a minute or two to set before serving. That’s what gives you that nice little crack when you break into it.
And one more thing: don’t worry if your arroz con leche looks a little loose while it’s still warm.
It will continue to thicken as it cools, so you want it creamy and spoonable rather than super thick on the stove.
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Arroz con Leche Brûlée
Equipment
Ingredients
- 1 cup rice rinsed
- 2 cinnamon sticks
- 2 2 cloves
- 4 cups water
- 1 strip lime peel
- 2 can evaporated milk
- ½ cup granulated sugar
- 1 tsp salt
- 2 tbsp salted butter
- Extra granulated sugar for topping
Instructions
- Add the rice, cinnamon sticks, cloves, and water to a pot. Cook over low heat until the rice is tender and the water has mostly absorbed.
- Add the lime peel, evaporated milk, sugar, and salt. Cook over low heat for 20 minutes, stirring occasionally to keep the rice from sticking.
- Remove from the heat, remove the cinnamon sticks, lime peel, and cloves. Stir in the butter until well combined.
- Divide the arroz con leche between heat safe ramekins or shallow dishes. Let cool, then refrigerate for 30 minutes or until chilled.
- Remove from firdge and sprinkle a thin, even layer of granulated sugar over each serving.
- Use a kitchen torch about 2–3 inches above the sugar, moving it slowly and evenly across the surface until golden and crackly. If you don’t have a torch, place the ramekins on a baking sheet and broil for 1–2 minutes, watching closely since the sugar can burn quickly.
- Let the topping cool for 1 to 2 minutes to harden. Serve immediately.
