Rum and Tia Maria Crème Brûlée


  • 2 cups Double cream
  • 10 tablespoons brown sugar
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoon Tia Maria
  • 2 Tablespoon Rum
  • 4 large egg yolks

Brûlée Topping:

  • Blow Torch
  • Brown Sugar


1.Pre Heat Oven to 150 Degrees – place a tray in the middle of the oven
2.In a medium saucepan, Mix heavy cream, 5 tablespoons of the sugar, vanilla Essence, Rum and Tia Maria
3.Once the cream begins to simmer, remove the pan
4.When your cream is almost done infusing, separate your eggs. Place the yolks in a medium-sized mixing bowl
5.Whisk the remaining 5 tablespoons of sugar into the yolks
6.While whisking the yolks, slowly add one ladle of hot cream into the bowl. Do this until all cream is added to the egg yolk mixture
7.Divide the custard between the ramekins, filling each one just up to three-quarters of the way full
8.Create a bain marie  – Bring a kettle to boil. Fill large pan with the hot water until the water comes about two-thirds of the way up the side of the ramekins. Avoid splashing water into the custard
9.Bake the custard, put in the oven and bake for 25 to 30 minutes. When ready, the crème brûlée should have a jiggle in the middle when you touch the center
10.Cool your custard for about 15/20 minutes – please be careful when transferring the ramekins from the bain-marie .
11.When you are ready to serve, sprinkle sugar on the surface of the custard. Rotate the custard as you sprinkle to ensure an even layer
12.Ignite your torch, and hold the flame a few inches away from the surface of the sugar. Using a circular motion move the flame around the ramekin. (it will eventually harden to a harden caramelised sugar)
13. Serve and enjoy the goodness 🙂


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