Creme Brulee

By trf0ster

Ingredients

• 1 quart heavy cream
• 1 cup sugar (divided)
• 1 egg
• 4 egg yolks
• 1/4 cup dark rum
• 1/2 tesp freshly ground nutmeg
• Additional sugar for sprinking on top

Details

Servings 8

Preparation

Step 1

Preheat oven to 325 degrees

1. Place 8 shallow ramekins or custard cups in a roasting pan

2. Bring heavy cream and 1/2 cup sugar to a boil in a heavy saucepan.

3. Whisk together the egg, egg yolks, and remaining 1/2 cup sugar. slowly whisk some of the hot cream into the egg mixture. Then pour all of the egg mixture back into the saucepan and whisk to combine.

4. Pour the mixture thorugh a stainer into a large bowl. Stir in the rum and nutmeg.

5. Ladle the mixture into the ramekin.(you may enough to fill more ramekins, depending on their size).

6. Pour boiling water inot the pan around the ramekins ot reach halfway up the sides, taking care not to splash water onto the custard mixture.

7. Bake until the custard is just set but still jiggles slightly in the custard, 30-40 minutes.

8. Remove the pan from the oven and carefully remove custards from the hot water. Coll slightly, then cover with plastic wrap and refrigerate unitl serving time.

9. Preheat broiler and arrange rack close to the broiler. Sprinkle a light layer of sugar evenly over the top of each custard(about 1 tablespoon per ramekin). Place ramekins on baking pan and under broiler until tops of custard are flecked with brown. Turn pan, if necessary. Do not keep custard under broiler for custard to get hot.