eggnog cremé brulé
Cremé Brulé has become my new favorite dessert. What I love most, is that the traditional custard is a blank canvas for any flavor. Depending on the time of year, you can add pumpkin, chocolate or eggnog. You choose the ingredient and match it up with the holiday.
The end result is a velvety, smooth custard that is rich and satisfying. It is the Wow to the end of any meal and really makes the cook look like a chef…who doesn’t want that?
For this preparation, I used eggnog and cream to introduce all of my favorite flavors of the holiday season. The spices used in eggnog, cinnamon, nutmeg, ginger and clove create a warmth that is the perfect close to a dinner party or holiday meal. It also works great when serving a crowd, in smaller containers as an individual dessert.
It is always important to choose high quality ingredients and organic whenever possible. I found a local farmer who was making his own eggnog made from Jersey cows and I hit the jackpot, fresh milk and cream with no fillers, gums or processed sugar. There are also brands that make organic versions that are comparable.
Add this to your next holiday gathering…your guests will thank you!
6 egg yolks
2 cups Eggnog
1/2 cup cream
1 tsp. vanilla
1/2 cup cane sugar plus extra sugar for topping
1/4 tsp. salt
Preheat oven 325°F. Separate egg yolks from whites and save egg whites for another use.
In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and vanilla, and salt and beat on low until well blended.
Pour mixture into ramekins, putting 6 equal parts in each
Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 55 minutes.
Carefully remove pan from oven and leave in the water bath until cooled.
Remove ramekins from water bath, wipe and place in refrigerator to chill for at least 2 hours.
Before serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts.
Place back into refrigerator for sugar to cool and serve.