Rum Crème Brulee with a Banana Liqueur Shooter
  • Servings: 10 Servings
  • 1 cup wine – for the cook
  • 4 cups heavy whipping cream
  • 1 cups sugar
  • 6 large egg yolks
  • 1 large egg
  • 2 Tablespoons Meyers dark rum*
  • 1 1/2 Tablespoon vanilla extract
  • My Top-Secret-Topping (recipe follows below)
  • A good quality banana liqueur
  • An edible chocolate shot glass if you can get your hands one one (gourmet kitchen store)
  • Serve with Crème Brulees.
  1. Preheat over to 350. With an electric mixer, beat egg yolks and egg. Add cream and sugar and continue beating; and add rum and vanilla. Beat until well blended. Mixture should be slightly thickened and frothy.
  2. Divide mixture among 10 - 3/4 cup ramekins or Crème Brulee dishes. Arrange dishes in glass baking dishes and fill baking dishes with enough hot water so that water comes at least halfway up sides of dishes.
  3. Bake until Brulees are golden brown and center of Brulees move slightly when dish is shaken, about 50 minutes. Remove dishes from water and cool. Refrigerate until well chilled, about 4 hours.
  4. My Top-Secret-Topping: Preheat oven to 250. Put generous 1 cup of brown sugar in baking dish and bake in low oven, stirring occasionally until sugar is browned and dried out. Remove from oven and cool completely then process in food processor. Sugar will be super fine, almost like a powder. (Make plenty-any that's leftover can be stored in an airtight container for months!)
  5. Sprinkle sugar on Crème Brulees and torch until burnt.
  6. *You can substitute the 2 Tablespoons of rum for 3 Tablespoons of other liquors such as Bailey’s, Kahlua, Grand Marnier, etc. If doing that, cut back or omit the vanilla. You can also use syrups like Almond Rocca, Caramel, etc.
From the Sauce du Jour Kitchen For the Island Cuisine Cooking Class - 106 Confession to make: Yeah, I have a touch of OCD and I'm not much of baker nor do I play one on TV, but I decided I was going to learn to make ONE dessert and to make it killer! Crème Brulee seemed easy. After dozens of eggs and at least TEN straight nights of Crème Brulee my family begged me to stop making it. Was it because I nailed it or because they were sick of it? We may never know, but since then this has been our go-to. My Top-Secret Brulee Topping elevated this to the next level.