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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For the crunchy brittle topping, white granulated sugar works best. When melted and caramelized, it hardens to a thin sheet that's fun to break into. 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:
1. Preheat oven to 300°.
2. 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.
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. 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 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.
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.
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