Okay, friends, it's time to make
Vanilla Rum Crème Brulée
This recipe makes about 12 depending on the size of your ramekins.
Ready?
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Vanilla Rum Crème Brulée
This recipe makes about 12 depending on the size of your ramekins.
Ready?
👇
1/
INGREDIENTS
2 cups (500 ml) heavy or whole cream
2 cups (500 ml) whole or lowfat milk
9 – 10 large egg yolks *
¾ cup (150 grams) white granulated sugar
Pinch salt
1 ½ vanilla bean pods, split lengthwise, scraped, both pods & seeds
2 - 4 tablespoons amber or dark rum
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INGREDIENTS
2 cups (500 ml) heavy or whole cream
2 cups (500 ml) whole or lowfat milk
9 – 10 large egg yolks *
¾ cup (150 grams) white granulated sugar
Pinch salt
1 ½ vanilla bean pods, split lengthwise, scraped, both pods & seeds
2 - 4 tablespoons amber or dark rum
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* I’ll share my recipe for angel food cake to use the whites
Place the cream & milk in a saucepan with the vanilla pods & seeds. Heat the milk; when it begins to steam & comes just barely to the boil, remove the saucepan from the heat, cover the pot & allow the vanilla
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* I’ll share my recipe for angel food cake to use the whites
Place the cream & milk in a saucepan with the vanilla pods & seeds. Heat the milk; when it begins to steam & comes just barely to the boil, remove the saucepan from the heat, cover the pot & allow the vanilla
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3/
to steep in the milk for at least 30 minutes.
Stir 2 tablespoons of the rum into the liquid.
Preheat the oven to 250°F (130°C).
Have 12 (more or less) clean, single-serving oven-proof ramekins lined up on a large baking sheet ready to go. (you can bake 6 the first
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to steep in the milk for at least 30 minutes.
Stir 2 tablespoons of the rum into the liquid.
Preheat the oven to 250°F (130°C).
Have 12 (more or less) clean, single-serving oven-proof ramekins lined up on a large baking sheet ready to go. (you can bake 6 the first
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4/
day, store remaining cream in the refrigerator & bake the second half dozen the following day)
After the 30 minutes steeping time, gently reheat the liquid back up just to the simmer then remove from the heat again.
Whisk the egg yolks, the sugar & a small pinch salt
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day, store remaining cream in the refrigerator & bake the second half dozen the following day)
After the 30 minutes steeping time, gently reheat the liquid back up just to the simmer then remove from the heat again.
Whisk the egg yolks, the sugar & a small pinch salt
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together vigorously in a large heatproof bowl; if whisking by hand, you’ll want to place the bowl on a non-skid surface or a kitchen towel that has been shaped into a “nest” – you will be whisking the eggs vigorously with one hand while pouring the hot cream into the bowl
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together vigorously in a large heatproof bowl; if whisking by hand, you’ll want to place the bowl on a non-skid surface or a kitchen towel that has been shaped into a “nest” – you will be whisking the eggs vigorously with one hand while pouring the hot cream into the bowl
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with the other and you want the bowl to remain still & steady.
Carefully remove the vanilla pods & discard or save to make vanilla sugar. Pour the hot liquid ( the steeped cream & milk) in a slow but steady stream into the egg yolks & sugar as you whisk; this will slowly
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with the other and you want the bowl to remain still & steady.
Carefully remove the vanilla pods & discard or save to make vanilla sugar. Pour the hot liquid ( the steeped cream & milk) in a slow but steady stream into the egg yolks & sugar as you whisk; this will slowly
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warm the egg yolks without cooking them.
Taste and add more rum if desired; I add up to 4 tablespoons total.
Divide the liquid between the ramekins, filling each one almost to the rim.
Slide the baking sheet with the ramekins into the preheated oven & bake for
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warm the egg yolks without cooking them.
Taste and add more rum if desired; I add up to 4 tablespoons total.
Divide the liquid between the ramekins, filling each one almost to the rim.
Slide the baking sheet with the ramekins into the preheated oven & bake for
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8/
about 1 hour – watch carefully starting about 45 minutes into the baking time as ramekin size & different ovens risk making a difference in baking times. The custards or crèmes are done when they wobble gently when nudged and are set all the way to the center.
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about 1 hour – watch carefully starting about 45 minutes into the baking time as ramekin size & different ovens risk making a difference in baking times. The custards or crèmes are done when they wobble gently when nudged and are set all the way to the center.
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Remove from the oven and & to cool. Cover with plastic wrap & place in the refrigerator to chill and firm up.
Before serving, remove the chilled custards from the refrigerator & check for condensation; if there are spots of water on the surface, carefully blot the water
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Remove from the oven and & to cool. Cover with plastic wrap & place in the refrigerator to chill and firm up.
Before serving, remove the chilled custards from the refrigerator & check for condensation; if there are spots of water on the surface, carefully blot the water
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off with a paper towel. Sprinkle a thin layer of brown or white granulated sugar (or a bit more if you like more sugar to cream) evenly over the surface of the custard all the way to the edges.
If using a torch, making sure that your ramekins are on a safe surface that
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off with a paper towel. Sprinkle a thin layer of brown or white granulated sugar (or a bit more if you like more sugar to cream) evenly over the surface of the custard all the way to the edges.
If using a torch, making sure that your ramekins are on a safe surface that
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11/
won’t burn or melt if the flame hits it (just in case), hold the flame of your torch a couple of inches from the custard, moving it in small circles to melt the sugar evenly, then brown it evenly. If your flame is too hot or too close to the custard, you risk burning
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won’t burn or melt if the flame hits it (just in case), hold the flame of your torch a couple of inches from the custard, moving it in small circles to melt the sugar evenly, then brown it evenly. If your flame is too hot or too close to the custard, you risk burning
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12/
the sugar, giving it a bitter flavor.
Let the crèmes brulées sit for a minute or two for the caramel to harden into the characteristic crisp shell before serving.
To brûlée the crèmes brûlées with the broiler. Place the rack in the oven in the highest position - the
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the sugar, giving it a bitter flavor.
Let the crèmes brulées sit for a minute or two for the caramel to harden into the characteristic crisp shell before serving.
To brûlée the crèmes brûlées with the broiler. Place the rack in the oven in the highest position - the
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tops of the ramekins should be 4 to 6 inches from the heat. Place the ramekins on the rack (on a baking/cookie sheet with sides/lip) & turn on the broiler. Broil for 5 to 8 minutes, rotating them after the first couple minutes so that they broil evenly. Take them out
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tops of the ramekins should be 4 to 6 inches from the heat. Place the ramekins on the rack (on a baking/cookie sheet with sides/lip) & turn on the broiler. Broil for 5 to 8 minutes, rotating them after the first couple minutes so that they broil evenly. Take them out
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when the sugar is melted, golden brown & bubbles. Keep a close watch during broiling so they don’t burn.
These are extremely simple to make. The depth of the ramekins allows for a thinner or thicker layer of cream.
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when the sugar is melted, golden brown & bubbles. Keep a close watch during broiling so they don’t burn.
These are extremely simple to make. The depth of the ramekins allows for a thinner or thicker layer of cream.
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The cream should be super smooth and silky.
You can replace the vanilla bean with a teaspoon vanilla extract (more to taste). These can be made without the rum. You can replace the rum with Grand Marnier or another liqueur. Or replace ¼ cup of the milk with orange juice.
The cream should be super smooth and silky.
You can replace the vanilla bean with a teaspoon vanilla extract (more to taste). These can be made without the rum. You can replace the rum with Grand Marnier or another liqueur. Or replace ¼ cup of the milk with orange juice.
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