- 2 cups Heavy Whipping Cream
- 2 tablespoons Pure Vanilla Extract
- 2 ounces White Chocolate or about ½ cup of Sugar depending on how sweet you like it!
- 2 tablespoons Maple Syrup
- 4 Egg Yolks
- ¼ teaspoon ground Nutmeg
- ¼ teaspoon ground Cinnamon
- 1 tablespoon of Cognac optional
- 1 tablespoon Dark Rum optional
- ½ cup Raisins marinated in Rum for at least 1 month
- 4 tablespoons Sugar in the raw also called Turbinado sugar to caramelize the tops
- Preheat Oven to 275°
- In a saucepan, heat the cream and the vanilla. Bring to a boil. Add the chocolate, maple syrup and mix well.
- In a separate bowl, mix together the egg yolks and cinnamon and nutmeg and using a whisk blend very well.
- Add the hot cream mixture slowly. Add the Rum, Brandy and mic well.
- Divide the “drunken” raisin in the bottom of each serving dish, top with the custard batter.
- Bake in a Bain-Marie* for 1 ½ to 2 hours. Remove from oven and let cool at least 2/3 hours at room temperature and at least 12 hours in the refrigerator it is better overnight.
- To serve, sprinkle about 1 tablespoon of sugar over the top of each custard and using a welding torch carefully melt the sugar. If you do not have a torch place under the broiler for about 2/3 minutes, until the sugar caramelizes (melts and turns light brown). You don't want the custard to get too warm. Serve immediately.
* Creme Brûlée dièses are about 1/2 cup each *Bain-Marie (Water bath) Place the filled serving dishes in a large, shallow pan of hot water (dishes should sit three-quarters in the water). The water surrounds the crème brulee with gentle heat, which protects the delicate custard from curdling.