This Week’s Make Me, Bake Me Recipe: Eggnog Creme Brulee
I am a full-blown eggnog fanatic. In fact, in some circles I am even known as the eggnog queen. (I’ve entertained the thought of starting a global eggnog lovers group titled ‘Eggnog Lovers Unite’. Yep. Full-fledged eggnog junkie…members: one.) Sign me up for eggnog anything….Starbucks eggnog latte (oh, I’ve tried repeatedly to get them to offer it year round…to no avail), an eggnog and rum toddy, eggnog bunt cake, eggnog loaf…anything and everything ‘nog. So, now that we’ve addressed my passion for eggnog (or addiction, depending on how you look at it), I want to pass along one of my favorite ‘nog recipes. Each year I impatiently count down the days until I can make this extraordinary crème brulee. It is, in a word, heavenly. The richness of the eggnog, perfect amount of spice, and creamy factor are simply out of this world. Eggnog enthusiast or no, this brulee will have you reassessing your love (or lack there of) for the creamy stuff. No question, these little guys will impress at your next holiday dinner party. Enjoy…
(And if you’re interested in joining ‘Eggnog Lovers Unite’, let me know. I’ll start working on the membership t-shirts :)
Ingredients
3 cups whipping cream
5 egg yolks
2 eggs
1/2 cup sugar
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 cup firmly packed brown sugar
Directions
Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.
Makes 8 servings
