INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325°. 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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