1 1/2 cups (375 ml) 35% cream

1/4 cup (60 ml) brown sugar

1/4 teaspoon (1 ml) ground cinnamon

1 pinch ground nutmeg

1 clove

1 tablespoon (15 ml) dark rum

3 egg yolks

1 egg

Granulated sugar

With the rack in the middle position, preheat the oven to 170°C (325°F).

In a saucepan, gently heat the cream, half the brown sugar and all the cinnamon, nutmeg, clove and rum for about 5 minutes.

In a bowl, whisk the eggs and remaining brown sugar. Add the hot cream while whisking. Strain and pour into four 125-ml (4-ounce) ramekins.

Place a tea towel or Silpat-type baking mat on the bottom of a large baking dish. Place the ramekins in the dish and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custard is barely set, 35 to 45 minutes. The water should barely simmer, never boil.

Cool to room temperature then refrigerate until thoroughly chilled, about 4 hours. Sprinkle with sugar and caramelize quickly using a blowtorch.

Serve immediately.

In Recipes-list.com we have selected the most viewed recipes from category - Cream Desserts Mousses And Meringues . Enjoy the best recipes specially selected for you! Eggnog Crème Brûlée is the right choice that will satisfy all your claims.