Rum Crème Brûlée

== 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
Category:French Recipes
Category:French Desserts
Category:Dessert Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:Creme Brulee Recipes
Category:Evaporated milk Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Non-fat dry milk Recipes
Category:Sugar Recipes
Category:Salt Recipes
Category:Egg yolk Recipes
Category:Dark rum Recipes
Category:Rum Recipes
Category:Alcohol Recipes