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Rum Crême Brûlée

Yield 6 servings (serving size: 1 crème brûlée)
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.


  • 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

Nutrition Information

  • calories 197
  • caloriesfromfat 24 %
  • fat 5.2 g
  • satfat 1.9 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 9.6 g
  • carbohydrate 26.3 g
  • fiber 0.0 g
  • cholesterol 183 mg
  • iron 0.7 mg
  • sodium 166 mg
  • calcium 285 mg

How to Make It

  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.