Cappuccino Creams

Directions

1. 1
   Preheat oven to 350.
2. 2
   Spray six 3/4-cup ramekins or custard cups with nonstick spray.
3. 3
   Place cups in 13 x 9 x 2-inch baking pan.
4. 4
   Scrape seeds from vanilla bean into small saucepan; add bean.
5. 5
   Mix in 1/2 cup cream and white chocolate.
6. 6
   Stir over low heat just until smooth.
7. 7
   Set aside.
8. 8
   Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth.
9. 9
   Strain white chocolate mixture into egg mixture and whisk to blend.
10. 10
    Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard.
11. 11
    Pour enough hot water into baking pan to come halfway up sides of ramekins.
12. 12
    Bake until custards set, about 30 minutes.
13. 13
    Let stand 5 minutes.
14. 14
    Add espresso to remaining custard mixture; stir until dissolved.
15. 15
    Spoon espresso custard over white chocolate custards, dividing equally.
16. 16
    Bake until custards set, about 30 minutes.
17. 17
    Remove from water.
18. 18
    Chill uncovered until cold, about 3 hours.
19. 19
    (Can be made 1 day ahead.
20. 20
    Cover; keep chilled).
21. 21
    Cut around ramekin sides to loosen custards.
22. 22
    Turn out onto plates.