INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325ø. Put the cream and vanilla bean in a medium
saucepan over low heat, and bring just to a boil. Meanwhile, put the
yolks, sugar, espresso, and rum in a large bowl and whisk together.
When the cream is hot, remove and discard the vanilla bean, then add  a
little of it to the eggs while stirring. Add the remaining cream  and
mix well. Using a large spoon, carefully remove the foam from the
surface. When most of the foam is removed, divide the cream mixture
among six 8-ounce ramekins or custard cups. Place the ramekins in a
roasting pan and fill the pan with enough hot water to reach about
halfway up the sides of the ramekins. Put the pan in the oven and  bake
for about 1 hour, or until a knife inserted in the center of one  of
the custards comes out clean. Remove the custards from the oven  and
allow them to cool completely, 2 to 3 hours. When ready to serve,
sprinkle some of the sugar over the custards and place them under a
very hot broiler to caramelize the tops. Alternatively, use a propa  ne
torch, just until the tops are golden brown, about 1 minute. Serve
warm.  Converted by MC_Buster.  Per serving: 712 Calories (kcal); 66g
Total Fat; (83% calories from  fat); 7g Protein; 21g Carbohydrate;
501mg Cholesterol; 69mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fruit;  12 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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