Saffron Kheer Brûlée

Method

1. Rinse the rice three times, soak it for 15 min and drain. Warm about 1 tablespoon of the milk and soak the saffron in it. Crush the cardamom seeds finely, discarding the pods.

   Add in this stepSaffron threads 1 pinchWhole milk 22 ml

2. Pour the rest of the milk into a heavy-based 18 cm pot and bring it to the boil over medium-high heat, stirring the bottom. As soon as it bubbles up to the edges (7 min), go straight to the next step. Stay close: it boils over easily.

   Add in this stepWhole milk 418 ml

   medium-high heat

3. Add the rice, turn down to medium-low heat and cook for 28 min, scraping the bottom every 2 minutes. It needs to be thicker than ordinary kheer: it should mound on a spoon, and a spatula drawn across the bottom of the pot should leave a path for a moment.

   Add in this stepBasmati rice 30 g

   medium-low heat

4. Stir in the sugar, cardamom, saffron milk and cream and cook on low heat for 5 min more, until thick again. Do not boil hard once the cream is in.

   Add in this stepSugar (for the kheer) 30 gGreen cardamom pods 2Double or heavy cream 60 ml

   low heat

5. While hot, divide it between 2 × 150 ml ramekins (small ovenproof dishes) and tap them on the counter to level the tops. Let them cool a little, cover and chill for at least 2 h, until cold and firm. A cold surface means only the sugar melts and the pudding stays chilled.

6. Just before serving, blot the tops gently with kitchen paper and sprinkle over a thin, even layer of sugar. Hold the torch about 5 cm away and move it in small circles until the sugar melts and turns deep amber. Leave for 1 to 2 minutes so the caramel sets like glass, then scatter pistachios around the edge.

   Add in this stepCaster sugar (for the caramel top) 3 tspUnsalted pistachios, finely chopped 8 g