Too hot to cook, but we want a sweet treat!
Take store-bought Mexican rice pudding (we like the cheap ones with a touch of Cinnamon, like Reynaldos), ladle into a ramekin, and heat in the oven or air-fryer until slightly warm and a skin is starting to form on the top (but no color).
In a saucepan over medium heat, put two tablespoons Brown sugar, dashes of honey, Fennel powder and a dash or two of water, stir and allow to bubble and caramelize.
Pour the "brulée" in the center and haphazardly on the rice pudding (it will sink and make ribbon cores through the pudding), garnish with fennel fronds, and serve with coffee ice cream.
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