Rum Crème Brûlée
Chef Alex Melendez of The Thompson Houston | Houston, TX
Yield: 80 servings
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
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
METHOD
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.
