Rum Crème Brûlée

• hidangan: 80

Bahan-bahan

12 kilograms heavy cream

4 kilograms whole milk

2.4 kilograms granulated sugar

60 grams orange zest

30 grams vanilla paste

3.2 kilograms egg yolks

700 grams añejo rum

Arahan

In a large stockpot over medium heat, combine heavy cream, milk, 1.2 kilograms sugar, orange zest, and vanilla. Cook until mixture begins to steam. In a metal mixing bowl, combine egg yolks and remaining 1.2 kilograms sugar. Temper with hot milk mixture, then add to pot. Stir to combine. Remove from heat and add rum. Strain mixture and let cool. Divide mixture evenly into desired oven-sage ramekins. Once cooled, cover with plastic wrap and refrigerate overnight. The next day, heat combination oven to 210°F at fifty-percent steam and twelve-percent humidity. Bake 80 minutes, or until just set. Remove from oven and let cool.