in Dessert Recipes, France

Crème brûlée with rum

updated

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Ingredients for 6 servings:

  • 500 ml cream
  • 2 eggs
  • 4 egg yolks
  • 1 vanilla pod(s)
  • 50 g sugar
  • 30 g desiccated coconut
  • 100 cl rum
  • e.g. cane sugar for caramelizing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Split open the vanilla pod and bring to a boil with the cream, then allow to cool. Remove the vanilla pod, scrape out the seeds, and return them to the cream. Add the eggs, egg yolks, sugar, and desiccated coconut to the lukewarm cream. Mix everything together until smooth. Finally, add the rum. Pour this mixture into 6 ovenproof dishes and place them in a water bath (e.g., a suitable casserole dish). Allow to set in a preheated oven at 200°C for about 30 minutes. Remove from the oven and allow to cool. Sprinkle with cane sugar and caramelize using a blowtorch or under a hot broiler.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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