Creme Brulee with Spiced Rum
Marked as our gourmet dessert. For an elegant look, we suggest serving fresh
berries on top.
- 2 cups Original NESTLE COFFEE-MATE Liquid Coffee Creamer
- 1 tablespoon cornstarch
- 2 teaspoons flour
- 1/2 cup sugar
- 3 eggs yolks
- 1 egg
- 2 tablespoons spiced rum
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon brown sugar
- 3 tablespoons sugar
- 1 (14 ounce) can NESTLE CARNATION Sweetened Condensed Milk
- Heat oven to 325 degrees F. You will need six 5-ounce ramekins. Place them
in a shallow baking dish or roasting pan, leaving space between them.
- In a small saucepan combine creamer, cornstarch and flour; whisk together until
dissolved. Cook over medium-high heat, stirring constantly with a wooden spoon to
prevent scorching, until mixture thickens and coats the back of the spoon. It should
be the consistency of heavy cream.
- Remove from heat and cool for 10 minutes.
- In a medium-size bowl combine sugar, egg yolks, whole egg, rum, vanilla extract
and salt. Whisk together until smooth, then whisk in the condensed milk and cooled
creamer mixture. Be careful not to over-whisk as this will create too much foam
on the surface of the custards.
- Strain mixture through a fine-mesh sieve.
- Divide mixture evenly among the 6 ramekins and pour enough hot water around them
to come 3/4th of the way up their sides.
- Bake for approximately 45 minutes to 1 hour, or until custards are set.
- Remove from oven, cool custards to room temperature in the pan, then remove them
from their water bath and refrigerate for at least 4 hours or overnight before making
burnt sugar topping. The sugar isn't actually burnt but rather caramelized to
a golden amber on top of the custard. As it cools, the caramel hardens, making the
signature crisp sugar crust.
- Heat broiler.
- Combine brown sugar and 3 tablespoons sugars, breaking up any lumps.
- Sprinkle the top of each custard with 2 teaspoons of sugar mixture, spreading
it as evenly as possible.
- Place custards under the broiler until sugar caramelizes to a golden amber. It
is best to do only a couple at a time, making it easier to watch them so that the
sugar doesn't burn.
- Refrigerate custards for 1 hour before serving, to harden the sugar crust and
cool the custard.
- Serve with fresh berries, if desired.
Recipe and photo credit (used with permission):
Nestlé and meals.com