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Eggnog creme brulee

Eggnog creme brulee

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Prep Time 20 minutes
Cook Time 40 minutes
additional time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 6
Calories 368 kcal

Equipment

  • Ramekins For individual servings
  • mixing bowl To prepare the custard mixture.
  • Fine-mesh strainer Ensures a silky-smooth texture
  • baking dish For the water bath
  • kitchen torch For caramelizing the sugar topping
  • Whisk To mix the custard ingredients evenly.

Ingredients
  

For the custard base

  • 2 cups eggnog
  • 1 cup heavy cream
  • 5 large egg yolks
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • cinnamon (optional)

For the sugar crust

  • ¼ cup granulated sugar

Instructions
 

  • 1. Preparing Your Workspace
    Turn your oven to 325°F (160°C).Place your ramekins inside a large baking dish without touching each other.
  • 2. Heating the Cream Mixture
    In a saucepan, combine eggnog and heavy cream. Heat over a medium flame until almost bubbling, but not allowing it to boil. Stir it occasionally in order to avoid scorching.
  • 3. Whisking the Egg Mixture
    In another mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. This will help to ensure that your custard is rich and creamy.
  • 4. Tempering the Eggs
    Add the warm eggnog mixture slowly to the egg yolk mixture, while constantly whisking. Tempering prevents the yolk from curdling. Add vanilla extract and a little nutmeg. Stir gently in.
  • 5. Straining the Custard
    Strain custard mixture through a fine-mesh sieve into another bowl. This process serves to remove lumps, small cooked bits of eggs, and strains smooth custard.
  • 6. Fill Ramekins
    Distribute the prepared custard evenly among ramekins.
  • 7. Making the Water Bath
    Pour boiling water into the dish, achieving half up on the sides of the ramekin. The water bath avoids overheating the custard, leaving a silky texture.
  • 8. Bake the Custard
    Bake for 30–40 minutes, or until the edges are set and centers still jiggle ever so slightly when the ramekins are tapped.
  • 9. Cooling and Chilling
    Carefully remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for the best results.