Kiku Corner is on a crème brûlée roll, and for our dad’s birthday I made another version: rum crème brûlée. Instead of the plain vanilla or maple-flavoured crème brûlées of the past year, this time I used brown Sugar and Kraken dark spiced rum to give the creamy dessert a Caribbean twist.
I’m more and more getting the hang of using the blowtorch. Once again, crème brûlée is quite easy to make if you’ve got a blowtorch at hand. The custard is easily mixed together and then baked in a water bath, which helps keep the custard at an even temperature. This allows for a bit of baking wiggle room so that the custard doesn’t curdle into scrambled eggs.
The crème brûlée can be prepared and baked a day or two in advance; just caramelize the sugar at the last minute. If you leave the sugar crust for too long, it will melt and turn into more of a crème caramel.
- 900 mL whipping cream
- 1 vanilla bean, split and scraped
- ½ cup brown sugar
- 6 large egg yolks
- ½ cup dark rum
- about 2 L hot water
- ½ cup white sugar
- Preheat oven to 325F.
- In a medium size pot, heat the cream, vanilla bean seeds, and the split pod. Bring to a boil over medium heat, then remove from heat and let cool for 15 minutes. Remove the split vanilla pod (which, once rinsed and dried, can be used to make more vanilla sugar).
- While the cream mixture cools, beat the egg yolks and brown sugar with a whisk until well blended.
- While whisking constantly, mix the hot cream a little at a time, to the egg yolk mixture. Mix in the rum. Once all blended, pour the mixture into eight individual ½-cup ramekins. Place the ramekins in a large casserole dish and place on the middle rack of the oven. Before closing the oven door, fill the casserole dish with hot water until it reaches halfway up the side of ramekins to make a water bath.
- Bake for 35-40 minutes until the custards are just set but still wiggle in the middle. Remove from heat. Drain the water. Place the ramekins on a cookie sheet and chill in the fridge for at least 2 hours (or overnight).
- Remove the custards from the fridge 30 minutes before you are ready to serve them.
- Evenly divide and sprinkle ½ cup sugar over the tops of the custards. Using a blowtorch, carefully caramelize the sugar. Serve immediately.
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