Rice pudding on a bed of Caramel with sea salt crystals

Bring the unpasteurized milk (or whole milk with the cream) to the boil in a saucepan with the sugar, cinnamon and vanilla pod spliced in half lengthways. Gradually add the rice cover and cook over a low heat for 40 minutes.

In a second saucepan, add the sugar to 1 teaspoon of water and leave to caramelise over a medium heat until deep golden. Deglaze off the heat with the single cream and add the Le Guérandais Guérande fleur de sel sea salt crystals stirring continuously, until a smooth light golden caramel is obtained. Leave to cool.

Pour the cooled caramel into glasses then add the rice pudding.

Serve warm or cold.