Eggnog Creme Brulee (Print Version)
# Ingredients:
01 -
1/4 teaspoon nutmeg.
02 -
4 egg yolks.
03 -
5 tablespoons sugar (for caramel topping).
04 -
1 cup eggnog.
05 -
1 cup heavy cream.
06 -
1/4 cup sugar (for mixing).
07 -
Candied cranberries if you like.
# Instructions:
01 -
Set the oven to 300°F. Start boiling water for the water bath. Arrange the ramekins in a baking dish.
02 -
Beat the sugar and egg yolks together until pale and smooth.
03 -
Gently heat the cream and eggnog until they start to steam, but don't let it boil.
04 -
Gradually whisk the warmed cream mixture into the eggs. Pour everything back into the pot.
05 -
Run the mixture through a strainer to remove any bits of cooked egg. Divide into ramekins.
06 -
Transfer the dish to the oven. Pour hot water until it reaches halfway up the ramekins. Bake for 30-35 minutes until a gentle wobble remains.
07 -
Let cool, then refrigerate for at least 3 hours. Sprinkle sugar on top and use a torch to caramelize. Add nutmeg if you'd like.
# Notes:
01 -
The custard base can be made and chilled up to 2 days ahead.
02 -
Torch the sugar topping right before serving.
03 -
Carefully add water to avoid spilling into the ramekins.