This was the beginning and the end of our Easter feast.
With not having family in town, it was wonderful to have dear friends close with which to share the holiday. It was a joy to host a celebration for the entire clan – dogs included – although they didn’t eat nearly as well as we did.
Place a sugar cube in the bottom of each glass, drizzle with a few drops of orange bitters. Top with
1 1/2 ounces of cognac, then sparkling wine.
1 cup sugar
1/4 cup water
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can light coconut milk
Heat oven to 350F.
Combine sugar and water in a small heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly (it took me a lot longer to get the golden color). Immediately pour into 8 custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
Combine rum, vanilla extract, cinnamon, nutmeg, eggs, condensed milk and coconut milk, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups (about 1/2 cup each).
Place cups in a 13 by 9 inch baking pan, add hot water to pan to a depth of 1 inch. Bake for 30 minutes or until center barely moves when custard cup is touched. Cool completely in the water bath. Remove cups from pan, cover and chill at least 4 hours or overnight.
Loosen edges of custards with a knife, place a plate upside down on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.
Recipe adapted from Cooking Light, May 2003