In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let cool slightly for 10 minutes.
Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
To make the Caramel Topping, combine Granulated Sugar and Water in a small saucepan. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel over the chilled custards. Let cool and harden.
Before serving, use a kitchen torch to caramelize the sugar topping.
Ingredients
6
2 cups480 mLHeavy Cream
1/2 cup120 mLWhole Milk
66Egg Yolks
1/2 cup100 gGranulated Sugar
1/4 tsp1.25 mLNutmeg-ground
1/8 tsp0.625 mLCinnamon-ground
1 tsp5 mLVanilla Extract
2 tbsp30 mLDark Rum
1/2 cup100 gGranulated Sugar
1 tbsp15 mLWater
Equipment
Saucepan
Whisk
Fine-mesh sieve
Ramekins
Baking dish
Kitchen torch
Instructions
Preheat oven to 325°F (160°C).
In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let cool slightly for 10 minutes.
Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
To make the Caramel Topping, combine Granulated Sugar and Water in a small saucepan. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel over the chilled custards. Let cool and harden.
Before serving, use a kitchen torch to caramelize the sugar topping.
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