This pairing is easy to serve and even easier to enjoy. A simple crème brûlée with a pour of Koloa Spice Rum is a great way to wrap up dessert. 🥃 Oven: 270°F Ingredients 1 quart heavy cream ¾ cup sugar 11 egg yolks 2 oz Koloa Spice Rum 1 teaspoon vanilla extract Sugar, for topping Directions Heat the cream until just simmering. Do not boil. In a bowl, whisk together the sugar, egg yolks, rum, and vanilla. Slowly whisk the hot cream into the egg mixture, a little at a time. Pour the mixture into 5 oz ramekins. Place ramekins in a water bath and bake at 270°F for 15–30 minutes, until just set. Chill for at least 1 hour or overnight. Sprinkle sugar on top and torch until golden. Crack, scoop, and enjoy! Recipe courtesy of Chef Samson Arzamendi #KoloaRum #Kauai #Rum #IslandTime #IslandFlavors #Hawaii #Hawaiian #MadeInHawaii #CremeBruleePairing #KoloaSpiceRum