Rum Creme Brulee
Everyone loves a creme brulee...this one has the extra naughtiness of a slight kick from dark rum.
Be sure to use a decent vanilla essence or real vanilla pods, with creme brulees you can really taste it if you have used an inferior product.
And for those that don't know a creme brulee is very simply a custard that has been baked to a soft firmness.

Serves 6

Ingredients
8 egg yolks (or 240g /9oz pasteurised egg yolks)
85g/ 3oz caster sugar
570m/ 1pint double cream
290ml/ /1/2 pint milk
3 Tblsp dark rum
1½  Tsp good vanilla essence
120g /4oz granulated sugar.
6 Tblsp granulated sugar to garnish
Brande snaps optional garnish

Mise-en-Place:
Preheat Oven to Gas Mk 5/ 190°C/ 375°F
Prepare a double boiler. (If you don't have one just get a saucepan half fill with water and leave to simmer.)
Prepare 6 x ramekins by placing in a roasting tray, then filling this tray with 2-3 centimeters of water (this is known as a 'bain-marie')

Method:
Mix the cream, milk, rum and vanilla together, place in a saucepan and gently bring to a simmering point.
While this liquid is heating in another bowl whisk the yolks and sugar together until the mix thickens slightly (about 2-3 minutes)
Pour the milk and cream mix into the yolks and sugar, whisk vigorously
Transfer mix to double boiler. (If you don't have a double boiler place mix in a bowl and then place this on top of the simmering saucepan that you prepared earlier)
Stir mix with serving spoon until it has thickened
(To test if mix has thickened sufficiently lift spoon from the liquid, if the custard lightly coats the back of the wooden spoon it is ready otherwise continue to mix until the custard is ready)
Pass the custard through a sieve or chinois to remove any lumps
The custard is now ready to bake, carefully pour into the prepared ramekins.
Place in oven on middle shelf
Bake 12 minutes
When cooked shake the tray; the custard should have a slightly browned, speckled skin and it should have a gentle wobble
Allow to cool for 15 minutes then place in fridge for to cool completely (about 1-2 hours)

Presentation:
To serve dust each ramekin with 1 tablespoon of granulated sugar.
Caramelise the sugar either with a blow torch or beneath a grill.
Serve with a brande snap

Chef Tip:
To stabilise a mixing bowl so that you can whisk with one hand and pour with another place the bowl on top of a tea towel to stop it spinning

To use a blow torch gently move the flame from side to side to prevent scorch marks

A bain-marie is used to bake creme brulee as it keeps the cooking temperature moderate and less likely to curdle or scramble

Science behind the dish: