| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 45 min | 60 min |
Servings
5 servings
Ingredients
467
6 Yolks
1/2 cup Sugar
pinch Salt
1/2 teaspoon Nutmeg ground
1/8 cup Dark rum
1 tablespoon Brandy
2 cups Heavy cream
1/2 Vanilla bean scraped or 1/2 t Vanilla extract
162
5 tablespoons Sugar
15-20 Fresh Berries
AN Powdered Sugar AN = As Needed
5 sprigs Mint
Directions
Directions:
Preheat oven to 300 degrees. Place the yolks, sugar, salt and nutmeg in a medium bowl and mix until fully incorporated then add the dark rum and brandy and stir until mixed in, put aside for later use. Put your heavy cream and the scraped vanilla bean into a small sauce pan and bring to a boil. Slowly strain the cream into the yolk and sugar mixture while constantly stirring, reserve the vanilla bean for another time. Divide the mixture into five 6 ounce ramekins. Place the ramekins into a cake pan and pour in water so it comes up half way up them. Bake until the crème brulee is set about 45 minutes. Remove from the pan and let cool at room temperature. Once cooled you can put them in the refrigerator until time for service. These can be made three days in advance.
Service:
Remove from the refrigerator and put 1 tablespoon of sugar on each crème brulee. Torch the sugar holding the torch about two inches above the brulee. Be careful not to over caramelize. Garnish with the fresh berries, mint and lightly sprinkle the powdered sugar on top, serve. Enjoy!
