Saffron Rice Pudding Brûlée with Blackberry Compote

Crush the whole cardamom. In a saucepan, combine the crushed cardamom, thawed blackberries, and sugar. Simmer for 10 minutes.

Preheat the oven to 200°C (400°F).

In a large bowl, combine the rice porridge, eggs, whipping cream, granulated sugar, and saffron.

Whisk all ingredients together until well combined.

Pour the mixture into a greased oven-safe dish (approx. 20x30 cm).

Bake in the middle of the oven for about 20 minutes, or until the pudding has set. Let it cool down.

Sprinkle raw cane sugar evenly over the cooled pudding.

Use a kitchen torch to caramelize the sugar on top until it forms a golden-brown crust.

Serve the saffron pudding brûlée with the blackberry compote and lightly whipped cream.