| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Puddings |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 6 |
tb |
Spiced rum |
| 1 3/4 |
c |
Milk |
| 1/4 |
c |
Orange juice |
| 3 |
|
Whole large eggs |
| 3 |
lg |
Egg yolks |
| 1 |
ts |
Finely grated orange peel |
| 1 |
pn |
Salt |
|
|
Boiling water |
|
|
Raspberries, for garnish |
INSTRUCTIONS
Preheat oven to 350°F. Grease 8 4-ounce ramekins or custard cups; place
cups in roasting pan and set aside. Stir together 2/3 c sugar and 3 tb rum
in small saucepan until blended. Cook over medium he at without stirring
until mixture turns golden, about 6 minutes. Continue cooking, stirring
constantly, until mixture in a deep amber color. Immediately divide between
ramekins. Whisk together milk, orange juice, eggs, egg yolks, orange peel,
salt, remaining sugar and rum until blended. Pour into ramekins. Pour
boiling water into roasting pan around ramekins, about halfway up sides of
ramekins. Bake 45 minutes until knife inserted in center of custard comes
out clean. Remove ramekins from water bath; cool on wire rack. Refrigerate
until completely chilled, about 3 hours. To serve, gently lo osen custard
from ramekins with knife; invert onto dessert plates. Garnish with
raspberries, if desired.
Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by
"Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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