Description
Eggnog Creme Brulee: A Festive Twist on a Classic Treat
Ingredients
Scale
- 1.5 cups Eggnog
- 300 ml Thickened Cream
- 0.5 teaspoon Freshly Ground Nutmeg
- 5 large Egg Yolks
- 0.25 cups Caster Sugar
- 2 tablespoons Extra Caster Sugar
Instructions
- Preheat the oven to 160°C (320°F, or 140°C for fan forced). Place 6 ramekins in a high-sided baking tray.
- Simmer the eggnog, cream, nutmeg, and half of the caster sugar over low-medium heat in a medium saucepan.
- Whisk the egg yolks and remaining caster sugar until light and creamy.
- Dribble the hot eggnog mixture into the egg yolks while whisking vigorously.
- Strain the mixture into a pouring jug to eliminate lumps.
- Pour the custard mixture evenly into the ramekins.
- Add hot water to the tray, filling it about halfway up the sides of the ramekins.
- Bake for 30 minutes or until centers appear just set.
- Cool the ramekins on a wire rack for about half an hour.
- Chill by covering the ramekins with plastic wrap and let them chill completely for at least an hour.
- Sprinkle the extra caster sugar evenly over the tops of the custards.
- Caramelize the sugar with a kitchen blowtorch until it forms a golden crust.
Notes
- Ensure the eggnog is at room temperature before starting.
- Use a blowtorch for best results in caramelizing the sugar.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 200 mg
Keywords: Eggnog, Creme Brulee, Dessert, Holiday, Festive