Eggnog Crème Brûlée (Print Version)
# Ingredients:
01 -
1/4 cup sugar (goes in the custard).
02 -
1 cup eggnog.
03 -
4 egg yolks.
04 -
1/4 teaspoon nutmeg.
05 -
Candied cranberries if you'd like.
06 -
5 tablespoons sugar (sprinkle on top).
07 -
1 cup heavy cream.
# Instructions:
01 -
Set oven to 300°F. Boil water for the bath. Arrange ramekins in your baking dish.
02 -
Whisk sugar and egg yolks until they're pale and smooth.
03 -
Heat eggnog and cream just to the point where bubbles appear—don't let it boil.
04 -
Gently whisk the hot cream mix into the egg mixture. Then return everything to the pot.
05 -
Strain to catch egg bits, then pour into the ramekins evenly.
06 -
Place the pan in the oven and fill it with hot water until it’s halfway up the ramekins’ sides. Bake for 30-35 minutes until they’re slightly wobbly.
07 -
Let them cool, then chill for 3 hours. Cover with sugar and torch till golden, then sprinkle some nutmeg.
# Notes:
01 -
You can make these custards ahead by up to 2 days.
02 -
Torch the sugar topping right before serving for the best crunch.
03 -
Be careful not to drip water in the custard—it’ll ruin it.