Vanilla and Rum Creme Brulee
This decadent French dessert has a smooth and creamy custard base with a caramelized sugar crust. The rum and vanilla take this delicious dessert over the top amazing!
Equipment
- 1 medium pot
- 1 Whisk
- 1 Measuring Cup
- 1 fine mesh strainer
- 1 2-inch-deep roasting pan
- 6 oven safe ramekins
- 1 kitchen torch for caramelizing sugar optional
Ingredients
- 2 cups heavy cream
- ½ vanilla bean (split) or 1 teaspoon vanilla extract
- 3 Tbsp dark rum
- 4 tablespoon granulated sugar plus more for topping the creme brulee
- 5 egg yolks
Instructions
- 1. Preheat the oven to 325 degrees F
- 2. Scald cream with split vanilla bean or extract
- 3. Whisk sugar and egg yolks together until pale yellow in color.
- 4. Temper (slowly add) the scalded cream into the eggs and sugar and mix until combined.
- 5. Add the rum
- 6. Strain the custard through a fine mesh strainer and into a large measuring cup to remove any bubbles giving you an extra creamy and smooth texture.
- 7. Arrange the ramekins in a 2-inch-deep roasting pan. Fill the ramekins ¾ full with the custard. Carefully place in the center of the preheated oven.
- 8. Add hot water to the pan to come to at least ⅔ of the way up the ramekin.
- 9. Bake about 45 minutes or until the custards are firm with no browning. They should have a slight jiggle in the middle.
- 10. Remove from the oven and allow them to cool until you are able to handle them.
- 11. Refrigerate overnight.
- 12. Sprinkle the tops with 1-2 teaspoons of granulated sugar and torch for caramelization.
Notes
Other flavoring options: maple extract, rum extract, lemon extract, whatever you prefer!
The creme brulee will keep in the fridge for up to a week.
Scalding is just before a boil to a temperature of 180 degrees F.
If you do not have a kitchen torch, the broiler is another option.
- Adjust the rack to the highest position.
- Sprinkle the tops evenly with sugar. (Brown sugar or turbinado works best for the broiler method)
- Place on a sheet pan under the broiler and watch for even browning.
