eggnog creme brulee
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This makes one large crème brûlée for sharing. Prepare the custard up to a day ahead, and chill the topping for at least one hour. Set out small plates and a large serving spoon so that guests can help themselves.
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For eggnog creme brulee
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4 cwhipping cream
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2/3 csugar
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8 lgegg yolks
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1/4 cdark rum
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1 Tbspbrandy
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1/2 tspground nutmeg
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1 lgpinch salt
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1/3 cgolden brown sugar, packed
How To Make eggnog creme brulee
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1Preheat oven to 350 degrees. Place 11- by 8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan.
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2Mix cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
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3Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
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4Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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