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Coffee Rum Creme Brulee


4 cups heavy whipping cream
1/2 vanilla bean
8 egg yolks
1/2 cup granulated sugar
2 tablespoon instant coffee
1/4 cup dark rum

Preheat oven to 300 Put cream and vanilla bean in medium saucepan over low heat; bring just to a boil. Put yolks, sugar, coffee, and rum in large bowl and whisk together. When cream is hot, remove and discard vanilla bean; add a little to egg mixture while stirring; add remaining cream and mix well. Using a large spoon, carefully remove the foam from surface; when most is removed, divide the cream mixture among six 8 oz. custard cups. Place custard cups in a roasting pan; fill pan with enough hot water to reach about halfway up sides of cups. Bake for about 1 hour or until knife inserted in center of one custard comes out clean; remove from oven and cool completely (2-3 hours). When ready to serve, sprinkle custard with sugar; place under a very hot broiler to caramelize tops just until tops are golden brown (about 1 minute). Serve warm.

Serves 6




STACKS, The Art of Vertical Food

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