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Title: Espresso-Rum Creme Brulee
Yield: 6

Ingredients

      4 c  heavy whipping cream
    1/2    vanilla bean
      8    egg yolks
    1/2 c  granulated sugar; plus
           -several
      1    ; spoonfuls
      2 tb instant espresso power or
           -coffee
    1/4 c  dark rum

Instructions

Preheat the oven to 325o. Put the cream and vanilla bean in a medium
saucepan
over low heat, and bring just to a boil. Meanwhile, put the yolks, sugar,
espresso, and rum in a large bowl and whisk together. When the cream is
hot,
remove and discard the vanilla bean, then add a little of it to the eggs
while
stirring. Add the remaining cream and mix well. Using a large spoon,
carefully
remove the foam from the surface. When most of the foam is removed, divide
the
cream mixture among six 8-ounce ramekins or custard cups. Place the
ramekins
in a roasting pan and fill the pan with enough hot water to reach about
halfway up the sides of the ramekins. Put the pan in the oven and bake for
about 1 hour, or until a knife inserted in the center of one of the
custards
comes out clean. Remove the custards from the oven and allow them to cool
completely, 2 to 3 hours. When ready to serve, sprinkle some of the sugar
over
the custards and place them under a very hot broiler to caramelize the
tops.
Alternatively, use a propa ne torch, just until the tops are golden brown,
about 1 minute.
Serve warm.

Converted by MC_Buster.

Per serving: 712 Calories (kcal); 66g Total Fat; (83% calories from fat);
7g Protein; 21g Carbohydrate; 501mg Cholesterol; 69mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12
1/2 Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.

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