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Ingredients
- 4 cups whipping cream
- 2/3 cup sugar
- 8 large egg yolks
- 1/4 cup dark rum
- 1 tablespoon brandy
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- 1/3 cup packed brown sugar
Directions
- Preheat oven to 350 degrees F. Place 11x8 inch shallow ceramic baking dish in a roasting pan.
- Mix cream and sugar in a medium saucepan. Bring to a simmer stirring until sugar dissolves. Whisk yolks in a medium bowl. Gradually whisk the hot cream into the egg yolks. Then add the rum, brandy, nutmeg and salt.
- Transfer this mixture to the baking dish. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish. Carefully put the roasting pan in the oven.
- Bake until the custard is set around the edges, but the middle is still jiggly when shaken gently, about 40 minutes. Remove ceramic dish from roasting pan and chill on a rack for at least 3 hours. You can cover it and chill overnight.
- Preheat Broiler. Press brown sugar through a strainer over the custard covering completely and evenly. Watching very closely, broil custard 4-6 inches from the heat until the sugar bubbles and caramelizes. Chill until topping hardens, up to 3 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 508 | |
| Calories from Fat 315 | 62% |
| Total Fat 35.68g | 45% |
| Saturated Fat 20.64g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 71mg | 3% |
| Potassium 102mg | 3% |
| Total Carbs 37.34g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.33g | 23% |
| Protein 5.26g | 8% |
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