Serves 6
2 cups coffee creamer (the recipe called for this, but I think you should be able to substitute real cream)
1 tbsp cornstarch
2 tsp flour
1/2 cup sugar
3 eggs yolks
1 egg
2 tbsp spiced rum
2 tsp vanilla extract
1/8 tsp salt
1 tbsp brown sugar
3 tbsp sugar
1 can (14 oz.) sweetened condensed milk
1. Preheat oven to 325 degrees. You will need six 5-ounce ramekins. Place them in a shallow baking dish or roasting pan, leaving space between
them.
2. In a small saucepan combine creamer, cornstarch and flour; whisk together until dissolved. Cook over medium-high heat, stirring constantly
with a wooden spoon to prevent scorching, until mixture thickens and coats the back of the spoon. It should be the consistency of heavy cream.
Remove from heat and cool for 10 minutes.
3. In a medium-size bowl combine sugar, egg yolks, whole egg, rum, vanilla and salt. Whisk together until smooth, then whisk in the condensed
milk and cooled creamer mixture. Be careful not to over-whisk as this will create too much foam on the surface of the custards. Strain mixture
through a fine-mesh sieve. Divide mixture evenly among the 6 ramekins and pour enough hot water around them to come 3/4th of the way up their
sides.
4. Bake for approximately 45 minutes to 1 hour, or until custards are set. Remove from oven, cool custards to room temperature in the pan,
then remove them from their water bath and refrigerate for at least 4 hours or overnight before making burnt sugar topping. The sugar isn't
actually burnt but rather caramelized to a golden amber on top of the custard. As it cools, the caramel hardens, making the signature crisp sugar
crust.
5. Preheat broiler. Combine brown sugar and 3 tablespoons sugars, breaking up any lumps. Sprinkle the top of each custard with 2 teaspoons of sugar mixture, spreading it as evenly as possible. Place custards under the broiler until sugar caramelizes to a golden amber. It is best to do only a couple at a time, making it easier to watch them so that the sugar doesn't burn. Refrigerate custards for 1 hour before serving,
to harden the sugar crust and cool the custard. Serve with fresh berries, if desired.
