Ingrédients
- Eminente Reserva300 ml
- whole milk400 ml
- single cream400 ml
- vanilla pod1
- eggs6
- sugar50 g
- vanilla sugar50 g
- brown sugara sprinkle
Matériel
Recette
Recette
- I
Preheat the oven to 140°C. Fill an ovenproof dish with a little water to create a bain marie. Place on the middle shelf of the oven.
- II
Slowly bring the cream, milk and vanilla pod to the boil. Remove from the heat and leave to cool for ten minutes.
- III
Beat together the egg yolks and sugar until the mixture turns white. Gradually add the milk, the cream, and a splash of Eminente Reserva.
- IV
Pour into the ramekins. Place the ramekins in the baking dish.
- V
Bake at 140°C for 90 minutes. When the crème brûlée is firm with a jelly-like consistency, remove the ramekins from te oven.
- VI
Leave to cool. Cover with clingfilm and place in the fridge for 6 hours with a sprinkling of brown sugar.
- VII
When ready to serve, caramelise the sugar by quickly passing a blowtorch over the top of the ramekin.
- VIII
For extra points, flambé the crème brûlée with an extra splash of rum.
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Ingrédients
- Eminente Reserva300 ml
- Jus de citron vert20 ml
- Sirop de canne à sucre10 ml
Eminente
Reserva
70% aguardiente
Crafted by the youngest Cuban Rum Master and aged for 7 years minimum in white oak ex-whisky barrels, Eminente Reserva possesses the aesthetics of a traditional Cuban light rum with the complexity and depth of a very old one.