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Rum and raisin creme brulee
Follow celebrity chef Phil Vickery's video for these delicious rum and raisin creme brulees, great for dinner parties. Follow along in our simple step-by-step video recipe
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Serves: 6
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Prep time: 10 mins
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Cooking time: 40 mins
Ingredients
If you're using a blowtorch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden colour - it shouldn't get too dark
- 85g(3oz) raisins
- 3tbsp dark rum
- ½ tsp nutmeg
- 284ml carton whipping cream
- 100ml (3½fl oz) semi skimmed milk
- 4 large egg yolks
- 6tbsp condensed milk
- Caster sugar, to glaze
Method
- Preheat the oven to 150°C, 300°F, gas mark 2.
- Tip the raisins into a saucepan with the rum and 2tbsp water. Simmer until the liquid has almost entirely cooked in to the raisins. Divide them between 6 ramekins, 7.5cm x 4cm (3in x 1½in) or similar size coffee cups.
- Pour the cream and milk into the raisin pan. Add the nutmeg and bring gently to the boil. Mix the egg yolks and condensed milk together in a large jug. Carefully pour the cream mixture onto the eggs and stir to combine thoroughly. Divide the custard mixture into the ramekins.
- Place the dishes into a deep baking tin and fill the tin with enough boiling water to come two thirds up the sides of the dishes. Cover with foil and bake for 40 mins until just set. Remove from the oven and place the dishes on a rack to cool. Chill well in the refrigerator.
- To glaze the brulées, preheat the grill to its highest setting. Sprinkle a thin layer of caster sugar over each dish, ensuring the custard is covered. Place under the grill for 5-6 mins until the sugar has melted to golden brown. Alternatively use a hand-held blowtorch. Cool slightly before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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