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Ingredientes
- 4 c. 35% cream
- 1 x vanilla, bean, split, in half
- 1/4 tsp grated fresh nutmeg
- 1/2 c. sugar
- 1/3 c. sugar, for topping
- 1 pch cloves
- 10 x egg, yolks
- 2 1/2 Tbsp. rum
Direcciones
- Preheat oven to 300 D. F.
- Heat the cream with vanilla bean (scrape out the seeds and add in to cream), nutmeg, 1/2 c. of sugar and the cloves and bring to a boil.
- Meanwhile with a rubber spatula stir together egg yolks in a medium bowl.
- Have a strainer ready over another bowl.
- When cream comes to the boil, pour slowly over egg yolks while stirring constantly with spatula.
- Don't whisk. Strain immediately.
- Skim off any foam and add in the rum without whisking.
- Place the ramekins in a baking pan and add in water half way up the sides of ramekins.
- Divide the custard between ramekins and cover with foil.
- Bake in middle rack of oven for about 50 - 60 min or possibly till slightly soft in center when shaken.
- Remove from bath and cover immediately with plastic wrap, not touching surface.
- Chill.
- Before serving, cook remaining sugar in a heavy bottom pot till it becomes dark amber in colour, about 3-4 min.
- Quickly pour a heaping spoonful of warm sugar over each custard working quickly, as sugar is still cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 405 | |
| Calories from Fat 254 | 63% |
| Total Fat 28.79g | 36% |
| Saturated Fat 16.26g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 125mg | 5% |
| Potassium 221mg | 6% |
| Total Carbs 25.69g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 21.41g | 14% |
| Protein 10.16g | 16% |
