Eggnog Creme Brulee

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees.
  • Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
  • In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
  • Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
  • Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
  • Pour custard evenly among cups or ramekins and set these in a larger baking pan.
  • Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
  • Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
  • Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
  • To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
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