Eggnog Creme Brulee (Print Version)
# Ingredients:
01 -
1/4 teaspoon ground nutmeg.
02 -
1/4 cup granulated sugar (for custard).
03 -
4 large egg yolks.
04 -
1 cup eggnog.
05 -
5 tablespoons granulated sugar (for caramelizing).
06 -
1 cup heavy cream.
07 -
Candied cranberries, for garnish (optional).
# Instructions:
01 -
Preheat your oven to 300°F. Set a kettle of water to boil. Arrange ramekins inside a deep baking dish.
02 -
Blend sugar and egg yolks until the color lightens and texture becomes smooth.
03 -
Gently heat the eggnog and cream together, stopping before it boils—just bubbles around the edges.
04 -
Gradually whisk the warm cream mixture into the egg mixture, then return everything to the pot.
05 -
Pass the mixture through a sieve to remove any lumps. Divide evenly into ramekins.
06 -
Position the baking dish in the oven. Carefully pour boiling water halfway up the sides of the ramekins. Bake 30 to 35 minutes until the centers just slightly jiggle.
07 -
Cool completely, then refrigerate for at least 3 hours. Sprinkle sugar on top and use a torch to caramelize. Finish with a pinch of nutmeg.
# Notes:
01 -
Prepare the custards up to two days in advance.
02 -
Torch the sugar topping right before serving.
03 -
Take care when pouring water—spills might ruin the custards.