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Creme Brul e with Spiced Rum recipe

Creme Brulee with Spiced Rum.

For an elegant look, try serving freshberries on top.

Recipe: Creme Brul ewith Spiced Rum

2 cups NESTL CARNATION COFFEE-MATE®Liquid Coffee Creamer
1 tablespoon cornstarch
2 teaspoons all-purpose flour
1/2 cup granulated sugar
3 large eggs yolks
1 large egg
2 tablespoons spiced rum
2 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon packed brown sugar
3 tablespoons granulated sugar
1 (14-ounce) can NESTL ® CARNATION® SweetenedCondensed Milk

  • Preheat oven to 325°F (160°C).You will need six 5-ounce ramekins. Place them in a shallow bakingdish or roasting pan, leaving space between them.
  • In a small saucepan combine creamer, cornstarchand flour; whisk together until dissolved. Cook over medium-highheat, stirring constantly with a wooden spoon to prevent scorching,until mixture thickens and coats the back of the spoon. It shouldbe the consistency of heavy cream. Remove from heat and coolfor 10 minutes.
  • In a medium-size bowl combine sugar, eggyolks, whole egg, rum, vanilla and salt.
    Whisk together until smooth, then whisk in the condensed milkand cooled creamer mixture. Be careful not to over-whisk as thiswill create too much foam on the surface of the custards. Strainmixture through a fine-mesh sieve. Divide mixture evenly amongthe 6 ramekins and pour enough hot water around them to come3/4th of the way up their sides.
  • Bake for approximately 45 minutes to 1hour, or until custards are set. Remove from oven, cool custardsto room temperature in the pan, then remove them from their waterbath and refrigerate for at least 4 hours or overnight beforemaking burnt sugar topping. The sugar isn’t actually burnt butrather caramelized to a golden amber on top of the custard. Asit cools, the caramel hardens, making the signature crisp sugarcrust.
  • Preheat broiler. Combine brown sugar and3 tablespoons sugars, breaking up any lumps. Sprinkle the topof each custard with 2 teaspoons of sugar mixture, spreadingit as evenly as possible. Place custards under the broiler untilsugar caramelizes to a golden amber. It is best to do only acouple at a time, making it easier to watch them so that thesugar doesn’t burn. Refrigerate custards for 1 hour before serving,to harden the sugar crust and cool the custard. Serve with freshberries, if desired.

    Makes 6 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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