Bon Appetit/November 2004

Individual Rum Custards
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
9 egg yolks 1/2 cup superfine sugar 3 cups heavy cream
1/4 tsp vanilla extract 6 Tbs of your favorite rum 1 Tbs plus 1 tsp bitters
4 Tbs freshly-grated orange rind fresh mint leaves for garnish 6 4-oz ramekins prepped with cooking spray or rubbed with butter



1 Preheat oven to 350 F. Place in the oven a baking pan with 1 inch of water in it to heat.
2 In a separated bowl, beat egg yolks with sugar until thick and creamy, and then gradually add egg mixture to cream, stirring constantly with a wooden spoon. Add vanilla extract the 5 Tbs rum and 1 Tbs bitters; mix well. Pour mixture into individual custard cups and place in baking pan of water in oven. Bake for 35-40 minutes or until a knife inserted in the center of custard comes out clean.
3 Remove from oven and remove ramekins from water; cool completely. Chill in refrigerator for at least 2 hours.
4 Just before serving, blend grated orange rind with 1 Tbs rum and 1 tsp bitters, and drizzle on tops of custards. Garnish with a sprig of fresh mint.

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