Method

• 1.
  Preheat oven to 150°C fan (170°C conventional).
• 2.
  Place sugar a medium ovenproof frypan or skillet over medium heat. Once the edges start to caramelise, swirl around the pan and continue cooking, swirling often, until a dark caramel forms. Remove from the heat and add about one-third of the cream, being careful of the steam. Gradually stir in the remaining cream.
• 3.
  Return to the heat and add the milk, 1 tsp salt, vanilla and rice. Bring to a simmer then reduce heat to medium low and cook for 10 minutes, stirring every now and then. Stir through the egg yolks then transfer the pan to the oven. Cook for 20 minutes then stir, scatter with extra 2 tbs sugar and continue to cook for another 20 minutes.
• 4.
  Remove from the oven and allow to sit for a few minutes. Drizzle with extra cream and scatter with toasted nuts, to serve.