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Eggnog Creme Brulee

Eggnog Creme Brulee


• 2 cups heavy cream
• 2 cups eggnog (not low fat)
• 1 vanilla bean
• 8 egg yolks
• 1/4 cup plus 3 tablespoons sugar, plus extra for caramelizing
• 1 1/2 tablespoons dark rum
• Pinch nutmeg
• Berries for garnish, if desired


  1. Preheat the oven to 325°, and place 6, 6 ounce ramekins into a roasting pan or a large, deeper baking dish.
  2. Add the cream and eggnog into a large saucepan or pot; split the vanilla bean down the middle, and scrape out the inner paste, and add both the paste and the scraped bean into the cream/eggnog mixture; place the mixture over medium heat, and bring just to the boil, then turn off and allow to steep for 10-15 minutes.
  3. Strain the cream/eggnog mixture, and reserve the vanilla pod for another use, if desired; set the cream/eggnog mixture aside for a moment.
  4. In a large bowl, add the yolks and the sugar, and whisk until pale and thickened; next, slowly add a ladle-full of the hot cream/eggnog mixture into the eggs, whisking all the while, to temper and warm the eggs so they don’t scramble; then, slowly pour the remaining cream/eggnog mixture into the yolks/sugar and whisk, and then add the rum and the nutmeg, and gently whisk to incorporate.
  5. Pour the custard base into the ramekins set in the roasting pan, and skim off any foam you may see on top; place the roasting pan into the oven, and then pour enough hot water into the roasting pan to come about half-way up the ramekins (this will help keep the custard moist, and cook it evenly), and bake the custards for about 35-40 minutes, or unit they’re firm but still jiggle slightly in the center when moved.
  6. Allow the custards to cool in the fridge for at least 2 hours, or even up to 3 days; then, when ready to serve, sprinkle about 1-2 tablespoons of sugar on top of each, and using a kitchen torch, caramelize the sugar until browned, candied and shell-like; garnish with fresh berries if desired, and enjoy immediately.

Recipe adapted from thecozyapron.com