1 cup evaporated milk
1 cup milk
2/3 cup nonfat dry milk
1/4 cup sugar
1 tsp. sugar
1/8 tsp. salt
5 large egg yolks
1½ tbsp. dark rum
3 tbsp. sugar
Combine first 4 ingredients in a medium, heavy saucepan. Heat mixture over
medium heat to 180° or until tiny bubbles form around edge (do not boil),
stirring occasionally. Remove from heat.
Combine 1 tsp. 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.
Divide milk mixture evenly among 6 ramekins or custard cups. Place ramekins in
a 13 x 9 glass baking pan; add hot water to pan to a depth of 1“. Bake at
300° for 50 minutes or until center barely moves when ramekin is touched.
Remove ramekins from pan; cool completely on a wire rack. Cover and chill
4 hours or overnight.
Sift 1½ tsp. sugar evenly over each custard. Holding a kitchen blow torch about
2” from the top of each custard, heat the sugar, moving the torch
back and forth, until sugar is completely melted and caramelized. Serve
immediately or within 1 hour.
6 servings
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