Creme Brulee with Spiced Rum Recipe

Preheat oven to 325 degrees F. You will need six 5-oz. ramekins. Place them in a shallow baking dish or roasting pan, leaving space between them.

In a small saucepan combine creamer, cornstarch, and flour and whisk together until dissolved. Cook over medium-high heat, stirring constsntly with a wooden spoon to prevent scorching, until mixture thickens and coats the back of the spoon. It should be the consistency of heavy cream. Remove from head and cool for 10 minutes.

In a medium-size bowl combine sugar, whole egg, egg yolks, salt, vanilla, and rum. Wisk together until smooth, the whisk in the condensed milk and cooled with creamer mixture. Be careful not to over-wisk as this will create too much foam on the surface of the custards. Strain mixture through a fine-mesh sieve. Devide mixture evenly among six ramekins and pour enough hot water around them to come three quarters of the way up their sides.

Bake for approx. 45-minutes to 1-hour, or until custards are set.

Cool custards to room temperature in the pan, then remove them from theie water bath and refrigerate for at least 4-hours or over night before making burnt sugar topping.

The sugar isn't actually burned, but rather caramelized to a golden amber on top of the custard. As it cools, the caramel hardens, making the signature crist sugar crust.

Preheat the broiler. Combine the two sugars, breaking up any lumps. Sprinkle the top of each custard with 2 tsp. of sugar mixture, spreading it as evenly as possiable. Place the custards under the broiler until sugar caramelizes to a golden amber. It is best to do only a couple at a time, making it easier to watch them so that the sugar doesn't burn. Refrigerate custards for 1 hour before serving, to harden the sugar crust and cool the custard.