Tortine di Riso Agli Agrumi (Italian-style Rice Custard with Citrus)

Ingredients

• Unsalted butter, softened, for greasing
• 1/4 cup uncooked short-grain arborio rice or carnaroli rice
• 3 large eggs
• 1/3 cup granulated sugar
• 2 tablespoon orange liqueur (such as Cointreau, Grand Marnier, or triple sec)
• 1 1/2 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 cup whole milk, warmed
• 1 cup plus 4 teaspoons granulated sugar, divided
• 3/4 cup fresh orange juice
• 1/4 cup water
• 1 small orange, cut crosswise into thin slices

Steps

1. Preheat oven to 350°F. Grease 4 (8-ounce) ramekins with butter, and place on a rimmed baking sheet. Set aside.
2. Bring a medium pot of lightly salted water to a boil over medium-high. Add rice, and boil, stirring occasionally, until rice is al dente, about 10 minutes. Drain rice, and divide evenly among prepared ramekins (about 2 tablespoons each). Lightly press rice into an even layer using your fingers or the back of a spoon.
3. Whisk together eggs, sugar, orange liqueur, orange zest, and vanilla in a medium bowl until well combined. Gradually whisk in warmed milk. Transfer custard mixture to a glass measuring cup; pour evenly over rice, filling ramekins almost to the top, leaving 1/4 inch of space from top rim.
4. Place baking pan with filled ramekins on oven rack, and carefully pour boiling water into baking pan until it reaches halfway up sides of ramekins. Bake in preheated oven until tortine are set but still wobbly and tops are dry to the touch, about 22 minutes. Remove from oven, and transfer to a wire rack to let cool to room temperature, about 1 hour.
5. Stir together 1 cup sugar, orange juice, and 1/4 cup water in a large skillet; add orange slices in a single layer. Bring to a gentle simmer over medium; cook, swirling skillet and flipping orange slices occasionally, until orange rinds soften and juice thickens into a light syrup, 15 to 20 minutes.
6. Sprinkle remaining 4 teaspoons sugar evenly over tops of cooled tortine. Heat tops of tortine using a kitchen torch until sugar evenly caramelizes. Garnish tortine with orange slices, and drizzle with syrup. Serve cold or at room temperature.