Ingredients

• 4 cups heavy cream
• 1 vanilla bean
• 1 orange peel
• 1 T nutmeg
• 1 cinnamon sticks
• 1 teaspoon anise seeds
• 1 cup granulated sugar
• 13 egg yolks
• 1/2 cup Rum
• 1/2 cup Brandy
• 1/2 cup brown sugar

Directions

1. Bring cream, ½ cup granulated sugar, vanilla bean, orange peel, nutmeg and anise seeds to boil. Remove from heat and cover with plastic wrap, allowing flavors to steep for 10 minutes.

2. In mixing bowl combine egg yolks and the rest of the granulated sugar. Whisk until sugar dissolves.

3. Remove plastic wrap from cream mixture, and temper boiling cream into egg yolks, whisking to combine. Strain mixture through a chinois.

4. Mix in rum and brandy, and cover to allow mixture to cool in refrigerator over night.

5. Preheat oven to 325 degrees.

6. Pour mixture into ramekins. Place ramekins into a 2-inch deep baking dish.

7. Pour hot water into baking dish so that the water stands ¾ of the way up the outsides of the ramekins. Cover with aluminum foil and pierce several holes into the aluminum.

8. Bake for about 25 minutes, or until custard is set.

9. Remove from oven and place ramekins in a cool place. Once cool, refrigerate custards for two hours.

10. Before serving, sprinkle one tablespoon of brown sugar over each ramekin. Place ramekins under broiler for 5 minutes, until sugar is melted.

Email to a friend | Print this recipe | Back