Cozy Rum Caramel Custard with a Crunchy Topping

Warm spices drifting from the stove, a hint of rum in the air. Cream thick and smooth, simmering gently until it’s ready to mingle with eggs that’ll set soft, just like a cloud with a crackly sugar roof. Sweet, spiced, a little boozy, the kind that’s cozy but with a kick. Not perfect but real, like a cozy winter evening—decadent but not fussy.

Why You’ll Crave It

• Spiced caramel crack on top meets silky, custardy inside. Don’t underestimate that crunch.
• Egg nog vibes — think festive, with nutmeg and cinnamon but not too much sugar.
• Rhum agricole instead of the usual brown rum gives it a grassy, fresh edge.
• Small batch for sharing — just 3 ramekins, cozy and personal size.
• No flour or nuts, so allergen-friendly but still rich and indulgent.

I made this on a whim after a holiday party; it’s binge-worthy.

What You’ll Need

• Heavy Cream: 300 ml of thick, heavy cream, the kind you want to spoon straight up.
• Light Brown Sugar: 40 ml soft brown sugar, for that molasses-y warmth.
• Cinnamon Powder: just under a quarter teaspoon, ground fine, no biting pieces.
• Fresh Nutmeg: a tiny pinch, grated fresh if you have it, otherwise good quality ground.
• Whole Star Anise: one star, swapped in for clove to bring a sweet, licorice note.
• Rhum Agricole: 20 ml, more herbal and less sweet than standard rum.
• Egg Yolks: two large yolks, rich and golden, plus one whole egg, eyes on silky texture.
• Granulated Sugar: for equal parts sprinkling and torching — about 50 ml or so.
• Vanilla Bean Paste: 5 ml, a twist to deepen the flavor (replacing clove). Optional but worth it.

Easy How-To

Slow Spice & Cream Warm-Up

Heat the heavy cream with half the brown sugar, cinnamon, nutmeg, the star anise, vanilla bean paste and rhum agricole. Keep it on low heat, barely simmering, for about 6 minutes. Don’t rush—flavors need a little time to dance but no boiling, just gentle bubbles whispering on the surface.

Egg Mixing, Slow Pour

Whisk those yolks and the whole egg with the rest of your brown sugar until combined but don’t whip air in crazily. Slowly drizzle the hot cream mixture into the eggs, whisking steadily so you don’t scramble anything. Pass it through a fine mesh strainer — you want velvet, no lumps.

Water Bath & Bake

Place a clean cloth or silicone mat in a deep baking pan to stabilize the ramekins so they don’t wobble. Divide the custard evenly between 3 small ramekins. Set the ramekins on the cloth, then pour hot water into the pan until it reaches halfway up the ramekin sides. Roast in a 165 °C (about 330 °F) oven for 40 minutes or until slightly jiggly but mostly set. Keep an eye — water should be steaming but not boiling.

Cool Down & Torch

Once out, let them cool to room temp. Then pop them in the fridge for at least 3 hours, better if 5. Just before serving, sprinkle each with granulated sugar, enough to cover thinly, and torch those babies quick—caramelize the sugar until crusty, bubbling with that toasty amber glow.

Good to Know

• Rhum agricole gives a grassy kick but you can swap it for spiced dark rum if you want sweeter notes.
• The star anise replaces clove, making the spices a bit lighter and less sharp, smoother finish.
• Don’t skimp on the water bath—custard sets gently and evenly that way, no cracked edges.

Serving Ideas

• Serve with a small glass of spiced rum alongside to echo flavors.
• Sprinkle a little extra freshly grated nutmeg on top right after torching.
• A few fresh berries provide a tart contrast to the sweet custard.

Top Tricks

• Use room temperature eggs for easier whisking and a smoother custard mix.
• If you don’t have a torch, broil sugar very quickly and watch like a hawk.
• To check set-ness, gently shake the ramekin—edges should be set while center is slightly wobbly.

Frequently Asked Questions

Can I use regular rum instead of rhum agricole?

Absolutely—you’ll lose the grassy hints but the dessert will still be rich and cozy. Consider using a darker spiced rum to keep some warmth and complexity.

What if I don’t have a kitchen torch? Can I still get the signature caramel crunch?

You can broil the sugar in the oven but watch it closely—things can go from burnt to perfect in seconds. Spread sugar evenly, place ramekins near the top rack, and swivel the pan a bit for even coloring.

Is it possible to make this dairy-free or vegan?

This custard relies heavily on egg yolks and heavy cream for its texture, so not easily. For a plant-based twist, you’d need a different base like coconut milk and a thickener like agar, but it won’t be quite the same.