Brulee: Espresso-Rum Creme Brulee
Source of Recipe
Internet
List of Ingredients
4 cups heavy whipping cream
1/2 vanilla bean
8 egg yolks
1/2 cup granulated sugar, plus several spoonfuls
2 tablespoons instant espresso power or coffee
1/4 cup dark rum
Recipe
Preheat the oven to 325 degrees. Put the cream and vanilla bean in a medium saucepan over low heat, and bring just to a boil. Meanwhile, put the yolks, sugar, espresso, and rum in a large bowl and whisk together. When the cream is hot, remove and discard the vanilla bean, then add a little of it to the eggs while stirring. Add the remaining cream and mix well. Using a large spoon, carefully remove the foam from the surface.
When most of the foam is removed, divide the cream mixture among six 8-ounce ramekins or custard cups. Place the ramekins in a roasting pan and fill the pan with enough hot water to reach about halfway up the sides of the ramekins.
Put the pan in the oven and bake for about 1 hour, or until a knife inserted in the center of one of the custards comes out clean.
Remove the custards from the oven and allow them to cool completely, 2 to 3 hours.
When ready to serve, sprinkle some of the sugar over the custards and place them under a very hot broiler to caramelize the tops.
Alternatively, use a propane torch, just until the tops are golden brown, about 1 minute. Serve warm.
Serves 6
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