Ingredients:
- 1 cup heavy cream
- 1 1/2 cup milk
- 1/2 cup sugar
- 2 whole eggs + 4 eggyolks
- 3 tbsp rum (or 1 tsp vanilla)
- a dash of cinnamon + a dash of nutmeg
Preparation:
- prepare 8 individual ramekin
- preheat the oven at 325F
- in a sauce pan, heat heavy cream, milk, sugar, cinnamon, and nutmeg until almost boiling
- strain into a bowl
- in another bowl, combine the eggs and rum, beat with a mixer
- pour the cream mixture into the eggs mixture with a steady stream, beat continuously
- divide the mixture into the ramekins
- bake using water bath technique for 25-30 minutes
- the center should still be jiggling a bit
- remove from oven and let set at room temperature, then refrigerate
Serving:
- sprinkle the top of each creme brulee with granulated sugar
- using a cooking torch, caramelized the sugar
- if you don't have a torch, put creme brulee under high broiler for 1-2 minute
- served immediately with fruits (strawberry/ blueberry/ peach/ etc)