A rum-flamed variant of the classic crème brûlée that will impress at serving time! The recipe is very simple and detailed; you will amaze your guests with this dessert.
In a mixing bowl, whisk 5 egg yolks with 100 g of sugar until the mixture whitens and becomes frothy.
Split a vanilla pod in half and scrape the inside with a knife. Place the seeds in a mixing bowl and stir.
Slowly add 50 cl of fresh cream and mix with a whisk at high speed.
Pour the cream into 4 ramekins and place them in the preheated oven at 100°C for about 1 hour.
Let cool to room temperature, then place the ramekins in the refrigerator for about 2 hours.
Sprinkle the cream with a bit of brown sugar and caramelize it with a torch or a caramelizing iron.
Finally, pour a splash of rum over each cream and ignite it using a lighter or a match. Serve immediately.
0 servings
4
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