1 Vanilla Bean
7 Lg. Eggs Yolks
3 T. Sugar
1 ½ T. Lime juice
Zest of 1 Lime
1 ½ T. Spiced Rum
2 T. Ginger Grated
3 T. Sugar for Glaze
Pour the cream and vanilla bean into a sauce pan and slowly bring to a boil.
In a stainless mixing bowl, whisk together the egg yolks and 3 T. sugar until light and fluffy.
Add lime juice, Rum and zest and whisk again until mixed thoroughly.
Gradually pour the cream into the egg mixture, whisking continually.
Place the mixing bowl over a saucepan of boiling water and stir until thick enough to coat the back of a spoon.
Remove from the heart and strain through a fine sieve.
Ladle into ramekins 1 ½ “deep and chill until needed
. To serve, sprinkle with remaining sugar and torch or broil until browned.
