Rum Crême Brûlée

• 1 cup evaporated fat-free milk
• 1 cup 2% reduced-fat milk
• 2/3 cup nonfat dry milk
• 1/4 cup sugar
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 5 large egg yolks
• 1 1/2 tablespoons dark rum
• 3 tablespoons sugar

1. Preheat oven to 300u0b0.
2. Combine first 4 ingredients in a medium, heavy saucepan. Heat mixture over medium heat to 180u0b0 or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat.
3. Combine 1 teaspoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in rum.
4. Divide milk mixture evenly among 6 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300u0b0 for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours or overnight.
5. Sift 1 1/2 teaspoons sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.

milk, milk, nonfat dry milk, sugar, sugar, salt, egg yolks, dark rum, sugar

Taken from www.myrecipes.com/recipe/rum-crme-brle (may not work)