Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 cup evaporated fat-free milk
- 1 cup 2% reduced-fat milk
- 2/3 cup nonfat dry milk
- 1/4 cup sugar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 5 large egg yolks
- 1 1/2 tablespoons dark rum
- 3 tablespoons sugar
Directions[]
- Preheat oven to 300°.
- Combine first 4 ingredients in a medium, heavy saucepan.
- Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
- Remove from heat.
- 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.
- 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 of1 inch.
- Bake at 300° 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.
- 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 sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute).
- Serve immediately or within 1 hour,
Yield: 6 servings