This is a stand-alone post for the creme brulee recipe listed as part of the christmas dinner walkthrough.
All of those combine into something magical.
First, prepare the six oven-proof ramekins on a cookie sheet. Preheat the oven to 300°F.
Then add the rum, milk, cream, and vanilla together in a small saucepan and bring to a boil. If
While the liquids are heating, mix the eggs and sugar together in a large mixing cup.
Once boiling, remove from heat and gently stir for a while, maybe ten minutes. This cooks off the alcohol in the rum without curdling the milk.
After the booze has evaporated, slowly stir in the milk mix to the sugary eggs. Once everything is combined and the sugar is dissolved, pour the mixture into the prepared ramekins and bake in the oven for 30 minutes.
Let cool to room temperature and place in the fridge to chill for at least one hour (overnight is fine if making in advance).
When it’s time to eat, set the oven to broil at 450F. Spoon a layer of brown sugar on top of each ramekin and place them under the broiler for ~6-10 minutes, depending on your oven. The sugar should crystallize under the broiler to provide that nice “tap tap” sound when hit with a spoon.
Serve hot, it helps to put them on a small plate.