Quick Caribbean Rum Creme Brulee

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This recipe uses our shelf-stable creme brulee as the basis of the recipe.
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    • 1 32 oz Heat and Serve Crème Brûlée
    • 4 tablespoons rum extract


Add contents of Crème Brûlée into a medium saucepan.

Over medium heat whisk in the Rum Extract.

Bring to a boil. Pour into Crème Brûlée dishes or ramekins.

Chill for at least one hour, or cover and chill for up to 2 days. Sprinkle with sugar and caramelize with a food torch or under broiler.
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