Eggnog Creme Brulee

With the holiday season well upon us, I’m definitely feeling the Christmas spirit.  I’m  just itching to do some holiday  baking, but I’m trying to hold out a few more days so everything will be fresh for Christmas.  For my husband’s birthday, I decided to make a holiday treat that we’d never had before, eggnog creme brulee.  I found the recipe in the creme brulee cookbook I have quoted before, written by Randolph Mann. 

This did not fail to impress.  It wasn’t a heavy eggnog flavor, really it didn’t taste that different from the classic creme brulee.  But you could taste a hint of it and it was delicious! 

Eggnog Creme Brulee

Ingredients:

3/4 cup heavy cream
1/4 cup milk
1/4 tsp freshly grated nutmeg
3 egg yolks
1/3 cup sugar
1/2 tsp vanilla
pinch of salt

for the topping:

2/3 cup marshmallow creme
2 tbsp heavy cream
pinch of nutmeg
1 tsp brulee sugar (white and brown sugars mixed)

Method:

Preheat oven to 300.

In a small saucepan, heat the cream, milk and nutmeg together until very hot, but not boiling.  Remove from heat and set aside for 5-10 minutes while you prepare the next step.

Mix egg yolks, sugar, vanilla and salt in a mixing bowl until well mixed.  Slowly add a little bit of the milk mixture at a time, slowly bringing your heat of the eggs up.  You don’t want to cause your eggs to cook by heating too quickly.  Once all is well mixed together, strain through a fine mesh strainer.  Distribute evenly into four brulee’ cups and place in a water bath.  Place brulee cups in water bath in the oven and bake for 50 minutes or until the centers are set.  Remove and allow to cool enough to handle.  Cover and place in the refrigerator for at least two hours, but up to two days. 

To serve, mix the marshmallow creme with the whipping cream until smooth.  Add nutmeg and mix well.  Distribute evenly amongst the cups, spreading evenly across the creme brulee.  Top with sugar and use your torch to crisp it up!  Serve immediately.

Eggnog Creme Brulee'

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