Eggnog Creme Brulee
Eggnog Creme Brulee
Both eggnog and creme brulee are made of essentially cream, eggs and sugar. Here is a simple way to frankenstein the two in under an hour. This recipe by Leah Reshin appeared in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
Total time: 45 minutes
Ingredients
- 3 cup heavy cream
- 1/2 cup plus 6 tablespoons sugar
- whole nutmeg
- 7 large egg yolks
- 2 tablespoon dark rum
- 1 tablespoon bourbon
- 2 teaspoon vanilla extract
- 1 pinch salt
Directions
- Bring a kettle of water to a boil.
- Pour cream and ½ cup sugar into a large saucepan, and set it over medium heat.
- Grate in about ¼ teaspoon nutmeg.
- Meanwhile, in a large mixing bowl, whisk together yolks, rum, bourbon, vanilla and salt.
- When sugar has dissolved and cream is steaming hot (but not boiling), slowly pour cream over yolks, whisking constantly.
- Pour cream mixture into a 9 ½ -inch round ceramic or Pyrex baking dish.
- Set the dish in a larger pan. (In my kitchen, the tray to the toaster oven offers a perfect fit.)
- Slide pans into a 275-degree oven. Pour boiling water into the larger pan to a depth of about 1 inch.
- Bake until custard is just jiggly, 30 to 35 minutes.
- Allow to cool to room temperature, then chill completely, at least 2 hours.
- Set the chilled custard back into the baking pan. Pack the pan with ice.
- Sprinkle the surface of the custard with the remaining 6 tablespoons sugar.
- If you like, grate more nutmeg over the sugar.
- Slide under the broiler just until sugar melts, about 2 minutes.
- Chill again.
- Serve cold.