In a saucepan, combine all Custard Base ingredients. Heat over medium-low heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let steep for 15 minutes to allow flavors to meld.
Strain the custard mixture through a fine-mesh sieve lined with cheesecloth 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 45-55 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 6 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
1/3 cup67 gGranulated Sugar
1/4 cup50 gBrown Sugar
1/4 tsp1.25 mLNutmeg-freshly grated
1/8 tsp0.625 mLCinnamon-ground
1 tsp5 mLVanilla Bean Paste
2 tbsp30 mLDark Rum
1 tbsp15 mLBrandy
3/4 cup150 gGranulated Sugar
2 tbsp30 mLWater
Equipment
Saucepan
Whisk
Fine-mesh sieve
Cheesecloth
Ramekins
Baking dish
Kitchen torch
Instructions
Preheat oven to 325°F (160°C).
In a saucepan, combine all Custard Base ingredients. Heat over medium-low heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and let steep for 15 minutes to allow flavors to meld.
Strain the custard mixture through a fine-mesh sieve lined with cheesecloth 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 45-55 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 6 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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