Chef Hannah Riley
Prep: 20 Minutes Cooking: 35 Minutes Serves: 2
- 1 can coconut milk (24 hours refrigerated to separate)
- 1 cup sugar
- 1 tablespoon cream of tartar
- 1 cup cooked rice
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla powder
- 1 cup milk
- 1 Born Free egg
- 1 Born Free egg yolk
- 1 ½ tablespoon sugar
- ½ teaspoon vanilla
- Preheat oven to 300F. Place two 4-ounce ovenproof cups (you can use ramekins or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the egg, yolk, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in fridge.
- Separate coconut cream from coconut water (reserve). Pulse cream, sugar, and cream of tartar in food processor until whipped, put in the fridge.
- In high-speed blender combine rice, cinnamon, and vanilla for 1-2 min.
- In mixing bowl combine egg custard and rice, fold in whipped cream and fill parfait cups, garnish with cinnamon.