RUM RAISIN CREME BRULEE

Rum Raisin Creme Brulee image

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. -Eleanor Froehlich, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1/3 cup raisins
1/4 cup dark rum
2-1/2 cups heavy whipping cream
7 large egg yolks
1/2 cup plus 6 teaspoons superfine sugar, divided

Steps:

Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins., Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins., Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 531 calories, Fat 41g fat (25g saturated fat), Cholesterol 328mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.