Rum Crême Brûlée

1. 1

   Preheat oven to 300u00b0.

2. 2

   Combine first 4 ingredients in a medium, heavy saucepan. Heat mixture over medium heat to 180u00b0 or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat.

3. 3

   Combine 1 teaspoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in rum.

4. 4

   Divide milk mixture evenly among 6 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300u00b0 for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours or overnight.

5. 5

   Sift 1 1/2 teaspoons sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.

* Per serving · 4 servings · Values may vary.