Caramelized Rice Pudding

This is basically a rich, custard-y, vanilla rice pudding with a caramelized sugar crust on top. Think of it as the illicit love child of crème brûlée and rice pudding.

Caramelized Rice Pudding
From Martha Stewart
1 c. Arborio rice
6 c. milk
1 vanilla bean
1 1/2 c. table cream
1/2 c. granulated sugar
1/2 tsp. coarse sea salt
4 large egg yolks
pinch of cinnamon
1/2 c. turbinado sugar

1. Combine the rice and milk in a pot over medium-low heat.
2. Scrape the seeds out of the vanilla bean and add both the seeds and the bean to the pot.
3. Simmer until the rice is cooked and most of the liquid is absorbed. The mixture left in the pot should be thick and creamy. Remove the vanilla bean.
4. Combine the cream, granulated sugar, salt, egg yolks, and cinnamon. Whisk together to form a uniform, rich, yellow mixture.
5. Pour the egg mixture into the rice mixture. Stir to combine.
6. If you have flameware ramekins, pour the pudding into those. Otherwise, a 9x13 pan can be used to bake one large pudding.
7. Place your ramekins or baking pan into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins/pan.
8. Bake at 300F for 15 minutes for ramekins or 30-40 minutes for a 9x13 pan.
9. Once pudding is set, remove it from the oven and allow to cool for 10 minutes.
10. Sprinkle the turbinado sugar on top and caramelize with a kitchen torch or under the broiler in the oven.