Rum Raisin Creme Brulee Recipe

Rum Raisin Creme Brulee Recipe
Rum Raisin Creme Brulee Recipe photo by Taste of Home
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Rum Raisin Creme Brulee Recipe

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Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • 1/3 cup raisins
  • 1/4 cup dark rum
  • 2-1/2 cups heavy whipping cream
  • 7 large egg yolks
  • 1/2 cup plus 6 teaspoons superfine sugar, divided

Directions

Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes.
Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins.
Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins.
Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours.
To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour. Yield: 6 servings.
Originally published as Rum Raisin Creme Brulee in Taste of Home Christmas Annual Annual 2016, p170

  • 1/3 cup raisins
  • 1/4 cup dark rum
  • 2-1/2 cups heavy whipping cream
  • 7 large egg yolks
  • 1/2 cup plus 6 teaspoons superfine sugar, divided
  1. Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes.
  2. Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins.
  3. Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins.
  4. Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours.
  5. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour. Yield: 6 servings.
Originally published as Rum Raisin Creme Brulee in Taste of Home Christmas Annual Annual 2016, p170

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