From page 33 of Sunset Eating up the West Coast: The best road trips, restaurants, and recipes from California to Washington.
By Brigit Binns
Published April 28th, 2015
This adults-only concoction could be the reason why dessert is so popular at The Ranch House. At least the coffee content will keep everyone perky enough for some midnight rambles.
Serves 4
45 minutes, plus 3-24 hours to cool.
INGREDIENTS
2 cups (1 pint) premium coffee ice cream
4 large egg yolks
3 tbsp. sugar plus 8 tsp. for topping
1 tsp. vanilla extract
2 tsp. dark Jamaican rum, such as Myers's
INSTRUCTIONS
Preheat the oven to 325 F. In a saucepan, melt the ice cream over low heat, stirring just until it reaches 160 F on an instant-read thermometer; it will be steaming, but do not allow it to boil. Remove from the heat. In a bowl, combine the egg yolks and 3 tbsp. sugar. Beat with a whisk until the sugar has dissolved and the mixture is thickened and pale.
Whisking constantly, slowly pour the melted ice cream into the egg mixture. Pour the mixture through a fine strainer into a large glass measuring pitcher. Stir in the vanilla and rum.
Place four 4-oz. ramekins or custard cups in a baking pan large enough to hold the ramekins in one layer. Divide the custard between the ramekins, it should come to about 1/4 inch below the rim. Pour boiling water into the pan to reach halfway up the sides of the ramekins. Transfer the pan to the oven and bake until the edges of the custard are set and the centers are slightly jiggly, about 30 minutes.
Let cool to room temperature in the water bath. Remove the ramekins and cover each with plastic wrap. Chill for at least 2 hours and up to overnight.
When ready to serve, sprinkle 2 tsp. sugar in an even layer over each custard. For best results, use a small handheld torch to melt and caramelize the sugar. Or, preheat a broiler and place the ramekins underneath until the sugar melts, rotating the ramekins so the sugar melts and caramelizes evenly.
Per Serving: 372 Cal., 47% (176 Cal.) from fat; 6.7 g protein; 20 g fat (12 g sat.); 40 g carbo (0 g fiber); 68 mg sodium; 285 mg chol. GF/LS/V.