Eggnog Creme Brûlée
Eggnog for dessert, the perfect festive treat!
Equipment
- 4 Ramekins
- Mesh Strainer
- Kitchen Torch
Ingredients
- 2 cups Heavy Cream
- 5 Egg Yolks
- ¼ cup Granulated Sugar
- 1 tsp Vanilla Extract Pure or Vanilla Bean Paste
- 1 tsp Ground Nutmeg
- ⅛ tsp Ground Cinnamon
- ⅛ tsp Ground Allspice
- 4 tbsp Granulated Sugar Divided for each ramekin topping
Instructions
- In a small pot, heat the cream on medium heat until little bubbles start to form and steaming. Do not boil.
- Preheat the oven to 325 degrees.
- Remove from heat and stir in vanilla and spices. Let sit for 15-20 minutes to infuse with flavor.
- While the cream cools, separate the egg yolks and place in a medium large bowl. Whisk the yolks vigorously until pale in color, about 3 minutes.
- Whisk in ¼ cup of sugar and whisk vigorously again until pale and frothy. Another 3 minutes.
- Strain the cream with a mesh strainer into a glass or cup with a pour spout. I use a glass pyrex measuring cup.
- While whisking constantly, add in the warm cream slowly to temper the eggs. If you go too fast it will cook the yolks and form clumps. Pour a small, steady stream into the whisk for at least one cup of the cream.
- Scrape and discard any bubbles that are on the top of the custard to make sure it will be very smooth.
- Once more, using a mesh strainer, pour the custard into a glass with a pour spout. Scrape any more bubbles or foam that rises to the top.
- In a deep baking dish, arrange 4 ramekins so they are not touching. Pour the custard into each ramekin equally.
- Fill the baking dish with boiling water so that it comes up 3/4 of the ramekin.
- Bake for 45-50 minutes until the custard is set but still jiggly.
- Place on a cooling rack and cool completely before refrigerating.
- Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
- When ready to eat, spoon a tbsp of sugar onto the custard. Torch the sugar until it liquifies and becomes golden. Serve immediately.