Right before serving sprinkle 2
tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
* you can substitute the 2 tsp
of vanilla sugar for 2 tsp of vanilla extract ** I like do do this once the cake is completly cool and so is less fragile, then I can turn it out upside - down, straight into my hand, then place it right side up back on the wire rack
1/2 cup Arborio rice; 4 cups milk (I used 1 %); 1/4 cup sugar (I added a
dash of my vanilla sugar to this); 1 bay leaf (I added a few flecks of crushed bay leaf); 1 teaspoon vanilla; and 3/4 teaspoon almond extract.
Instead of vanilla sugar / concentrate I use vanilla pod / stick which I heated with the vanilla seeds and buttermilk for 5 min while stirring at medium heat added syrup to this to get it to cool as I was out of brown sugar.