Rum Crême Brûlée

Ingredients

• 1.5 tablespoons rum dark
• 5 large egg yolks 
• 1 cup evaporated milk fat-free
• 1 cup milk 2% reduced-fat
• 0.7 cup nonfat milk dry
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon sugar 
• 3 tablespoons sugar 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• ramekin
• baking pan
• blow torch

Directions

1. Preheat oven to 30
2. Combine first 4 ingredients in a medium, heavy saucepan.
3. Heat mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring occasionally.
4. Remove from heat.
5. Combine 1 teaspoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in rum.
6. Divide milk mixture evenly among 6 (4-ounce) ramekins or custard cups.
7. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
8. Bake at 300 for 50 minutes or until center barely moves when ramekin is touched.
9. Remove ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours or overnight.
10. Sift 1 1/2 teaspoons sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute).
11. Serve immediately or within 1 hour.