Apr 30

Rum Raisin Crème Brûlée

This delectable ice cream inspired Rum Raisin Crème Brûlée is one of those desserts that will have your guests begging for the recipe afterwards.  As published by: Taste of Home

  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    6 servings


  • 1/3 cup raisins
  • 1/4 cup dark rum
  • 2-1/2 cups heavy whipping cream
  • 7 large egg yolks
  • 1/2 cup plus 6 teaspoons superfine sugar, divided


  • Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes.
  • Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins.
  • Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins.
  • Bake 30-35 minutes or until the centre is just set and the top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours.
  • To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate for up to 1 hour.
Nutrition Facts

1 serving: 531 calories, 41g fat (25g saturated fat), 328mg cholesterol, 38mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 6g protein.