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Recipe Summary

prep:
1 hr
chill:
2 hrs
cool:
1 hr
bake:
30 mins
total:
4 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy large skillet, heat 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

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  • Remove skillet from heat and immediately divide the caramelized sugar among six 6-ounce ramekins, or soufflé or custard dishes. Working quickly, rotate ramekins so sugar coats the bottom as evenly as possible. Cool the caramelized sugar.

For custard:
  • In a medium saucepan, heat whipping cream, whole milk and 1/3 cup sugar over medium-low heat, stirring occasionally, for 15 minutes or until tiny bubbles just form around the edge.

  • Meanwhile, in a large bowl, whisk eggs and egg yolks until mixed. Slowly whisk the hot whipping cream mixture into the egg mixture. Stir in bourbon, brandy, rum and nutmeg.

  • Place the prepared ramekins in a shallow roasting pan. Pour egg mixture into the ramekins. Pour hot tap water into the roasting pan around the ramekins to a depth of about 1/2 inch.

  • Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool 1 hour. Cover and chill for 2 to 24 hours.

  • To serve, unmold the custards by loosening the edges with a knife. Slip the end of knife down the sides of ramekin to let in air. Carefully invert a dessert plate over a ramekin; turn dishes over together to release custard. Spoon any of the caramelized sugar that remains in ramekin on top. Makes 6 servings.

Nutrition Facts

499 calories; fat 36g; cholesterol 325mg; saturated fat 21g; carbohydrates 33g; insoluble fiber 0g; protein 8g; vitamin a 1409.1IU; vitamin c 0.6mg; sodium 96mg; calcium 121.2mg; iron 0.7mg.
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