Eggnog Creme Brulee (Print Version)
# Ingredients:
01 -
1 cup eggnog.
02 -
1/4 teaspoon nutmeg.
03 -
1/4 cup sugar (for making the custard).
04 -
5 tablespoons sugar (to caramelize on top).
05 -
1 cup heavy cream.
06 -
4 egg yolks.
07 -
Candied cranberries, if you like.
# Instructions:
01 -
Turn your oven to 300°F. Boil some water for the water bath. Arrange your ramekins inside a baking dish.
02 -
Stir together the sugar and egg yolks until the mix looks smooth and pale.
03 -
Gently heat the cream and eggnog until the edges start to bubble. Keep it just under boiling point.
04 -
Whisk while slowly adding the warm cream mixture to the egg yolks. Then pour everything back into the pot.
05 -
Strain the mixture to remove any bits and pour it into the ramekins.
06 -
Place the pan into the oven and pour the hot water in, stopping when it’s halfway up the ramekins. Bake for 30-35 minutes, just until it’s jiggly in the center.
07 -
Let them cool first, then chill for 3 hours. Sprinkle sugar on top and caramelize it with a torch. Add a pinch of nutmeg to finish.
# Notes:
01 -
You can make the custards up to 2 days in advance.
02 -
Wait to caramelize the sugar topping until you're ready to eat.
03 -
Pour water carefully to avoid ruining the custard.