Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit 2, 6-oz ramekins and deep enough to add water half way up the sides of the ramekins.
Add the yolks and sweetener to a small bowl. Beat well with a fork to completely break up the yolks. Remove any large chalazae.
Pour the heavy cream into a small pot, placing it over medium heat. Stir occasionally with a whisk, until bubbles form around the edge of the pot and the cream steams. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly, in a thin stream, while quickly whisking all the while. Whisk in the spiced rum (brandy, bourbon) and hazelnut extract.
Divide the creme brulee mixture evenly between the ramekins. Place the ramekins into the pan and fill the pan with hot water (not boiling) half-way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is just set. (It may still be just a tiny bit wiggly in the center depending on the shape of your ramekin.0
Cool the hazelnut creme brulee in the water bath for 30 minutes before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours, but overnight is better.
Before serving, sprinkle 1 teaspoon sweetener or over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.
***This is a large dessert and can easily be shared or made into 3 portions.
Hazelnut Creme Brulee Dessert For Two
Amount Per Serving
Calories 534Calories from Fat 468
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.