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Coffee-Rum Creme Brulee

4 cups heavy whipping cream
1/2 vanilla bean
8 egg yolks
1/2 cup granulated sugar
2 Tbsp. instant coffee
1/4 cup dark rum

Preheat oven to 300 Put cream and vanilla bean in medium saucepan
over low heat; bring just to a boil. Put yolks, sugar, coffee, and
rum in large bowl and whisk together. When cream is hot, remove
and discard vanilla bean; add a little to egg mixture while stirring;
add remaining cream and mix well. Using a large spoon, carefully
remove the foam from surface; when most is removed, divide the
cream mixture among six 8 oz. custard cups. Place custard cups in
a roasting pan; fill pan with enough hot water to reach about
halfway up sides of cups. Bake for about 1 hour or until knife
inserted in center of one custard comes out clean; remove from oven
and cool completely (2-3 hours). When ready to serve, sprinkle
custard with sugar; place under a very hot broiler to caramelize
tops just until tops are golden brown (about 1 minute). Serve
warm. Serves 6


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