Get ready for the holidays with Eggnog Crème Brûlée! This recipe is adapted from my Cooking 101 class at L'Academie de Cuisine when we made Pistachio Creme Brulee. This eggnog version is a seasonal delight.
Also, don't be afraid if you don't have a torch. You can always make it under the broiler.
1/2 cup sugar
1/2 cup (packed) golden brown sugar
6-8 large egg yolks
1 tablespoon bourbon
3/4 teaspoon nutmeg
3 cups heavy whipping cream
8 tablespoons sugar for the top
Preheat oven to 325°F. Whisk egg yolk and sugar. Bring cream just to boil in medium saucepan. Add the bourbon to the cream. (*You can replace cream for milk, but don’t call it crème brulee.) Gradually whisk the cream into the egg/sugar mixture. Don’t over whip or you will get foam. Whisk in nutmeg and 1/2 cup brown sugar in large bowl.
Divide mixture among eight ramekins. Put the ramekins in a large pan. Add enough warm water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35-45 minutes. Watch them because you may need to turn the temperature down if they are getting color on top. Refrigerate custards until cold.
* You could do this in the freezer to speed up the process.
Sprinkle sugar on the top and shake off the excess. Let it rest a bit before caramelizing. Place them under the broiler or use a torch if you have one to melt and scorch the sugar. You are looking for an amber color. Refrigerate again and then serve. They should have a nice shine.
*Crème brulee is so rich that you need something bitter on top to balance the flavors.
*You can make this recipe in advance.
photo by Emily Clack
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