Brûléed rice pudding cake with pear compote

Method

1. Put the rice, sugar, vanilla, cinnamon, orange zest, salt and 700ml of the milk in a large saucepan over a medium-high heat. Bring to a simmer, stirring every now and then to make sure the milk doesn’t catch on the bottom of the pan, then reduce the heat so there’s minimal bubbling and cook the rice is tender and the milk has been absorbed.
2. Scrape the mixture into a large bowl and add the remaining 150ml milk and the butter. Stir together and set aside to cool for 45 minutes.
3. Heat the oven to 180°C/160°C fan/gas 4. Grease and line the base of the cake tin with butter and baking paper.
4. Separate the eggs, adding the yolks to the cooled rice mixture and the whites to a large, clean bowl. Whip the egg whites to stiff peaks (ones that don’t flop over when you lift out the beaters) using an electric mixer. Use a rubber spatula to beat the yolks into the rice mixture, then fold in the egg whites.
5. Scrape the mixture into the prepared tin and bake in the centre of the oven for 55-60 minutes or until set with a slight wobble. Release the edge of the cake with a palette knife and remove from the tin, but keep it on the base. Sit on a wire rack to cool for 1 hour.
6. Meanwhile, put the pears, sugar, cinnamon and a small splash of water in a medium pan over a medium heat. Cook for about 10 minutes until collapsed into a compote. Stir in the orange juice and cook for 1 minute. Remove from the heat and cover with a lid to keep warm.
7. After an hour the cake should be slightly warm. Take it off the base and transfer to a serving plate. Sprinkle the top of the cake with the caster sugar, spritz with a mist of water (ideally from a spray bottle), then blowtorch to create a crunchy bruléed surface. Serve with a spoonful of pear compote.