Name: Eggnog Crème Brûlée
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 c. store-bought or homemade eggnog -; 3/4 c. whole milk -; 7 large egg yolks -; 1/2 tsp. kosher salt -; 1/4 c. (60 g.) plus 3 tbsp. granulated sugar -; 3 tbsp. bourbon whiskey -; 1 tsp. pure vanilla extract -; 1/2 tsp. ground cinnamon -; 1/2 tsp. ground nutmeg -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Crème Brûlée

1. 2 c. store-bought or homemade eggnog -

2. 3/4 c. whole milk -

3. 7 large egg yolks -

4. 1/2 tsp. kosher salt -

5. 1/4 c. (60 g.) plus 3 tbsp. granulated sugar -

6. 3 tbsp. bourbon whiskey -

7. 1 tsp. pure vanilla extract -

8. 1/2 tsp. ground cinnamon -

9. 1/2 tsp. ground nutmeg -

How to cook deliciously - Eggnog Crème Brûlée

1. Stage

Preheat oven to 325°. In a small saucepan over medium heat, heat eggnog and milk until an instant-read thermometer registers 160° and mixture is very hot.

2. Stage

Meanwhile, in a large bowl, combine egg yolks, salt, and 1/4 cup granulated sugar. Bring a large pot or kettle of water to a boil.

3. Stage

Whisking constantly, slowly pour warm eggnog mixture into egg yolk mixture. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in bourbon, vanilla, cinnamon, and nutmeg.

4. Stage

Ladle eggnog mixture into 6 (6-oz.) ramekins set in an 11-"by-7" baking pan. Place in preheated oven. Carefully pour boiling water into pan around ramekins, making sure not to spill water into ramekins.

5. Stage

Bake custard until mostly set with a slightly jiggly center, about 30 minutes. Remove from oven and let ramekins rest in hot water bath 15 minutes. Transfer ramekins to refrigerator and let cool completely, at least 2 hours or up to overnight.

6. Stage

Just before serving, sprinkle surface of each custard with remaining 3 tablespoons granulated sugar. Using a kitchen torch, caramelize sugar, gently waving torch with a sweeping motion. Let sit until sugar hardens, about 5 minutes.