Makes 6, 4-inch ramekins
Prep Time
15 min
Cook Time
40 min
Total Time
55 min



  • 1 cup Jasmine rice, uncooked
  • 6 cups water
  • 1/2 cup almonds, sliced
  • 1 cinnamon stick
  • 1.5 cups milk
  • 1/3 cup sugar
  • 1 tsp vanilla extract

Horchata Crème Brûlée

  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup heavy cream
  • 1 cup Horchata
  • 2 tbsp granulated sugar, per brûlée for torching top for the brûlée


For the Horchata:

  1. Place the rice in the water with the almonds and cinnamon stick. Let it sit for 4 hours or overnight for the best results.
  2. Once soaked, place the rice mixture plus other Horchata ingredients into a blender and blend on high for about 2 – 3 minutes. If you have a milk setting on your blender, blend on this setting until complete.
  3. Strain mixture through a cheesecloth and reserve liquid.

For the Horchata Crème Brûlée:

  1. Preheat your oven to 180°C degrees.
  2. Bring a pot of water to a boil while you prepare the brûlée mixture. Combine sugar, cinnamon, cream and Horchata liquid into a small saucepan.
  3. Place the saucepan over medium heat and cook, stirring constantly until the mixture slightly begins to thicken.
  4. Take the cream mixture off the heat and set aside to cool for about 7 minutes. You do not want it piping hot.
  5. While the cream mixture is cooling, whisk 5 egg yolks in a large bowl.
  6. Slowly start tempering the cream mixture in the egg yolks, whisking the entire time. Finish by adding the vanilla extract.
  7. Place 4 – 5 6 oz ramekins into a large baking dish. Carefully divide the Horchata crème brûlée mixture between all the ramekins.
  8. Add enough boiling water to the baking dish to come halfway up the sides of the ramekin. Be careful not to splash any water into the ramekins.
  9. Carefully transfer the baking dish onto the centre rack of the oven and bake for about 35 – 40 minutes.
  10. Check the brûlées at the 30-minute mark. The outer edges should be set while the centre should slightly jiggle.
  11. Remove the baking dish from the oven. Carefully transfer the brûlées to a wire cooling rack. Allow the brûlées to cool at room temperature for 1 hour then transfer to the fridge and let them set for another 2 . Note, these can be made and prepped up to one day before.
  12. Once ready to serve, sprinkle the top of the brûlées with 2 tbsps. of sugar and brûlée with a torch.