Spiced Egg Nog Crème Brûlée
A warmly spiced crème brûlée made with rich and creamy egg nog.
Servings: 4
Ingredients
- 3 egg yolks
- 3/4 cup of egg nog
- 3/4 cup of heavy cream
- 1/3 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- a pinch of cloves
- a pinch of salt
- 1/4 cup of granulated sugar (for brûlêeing)
Instructions
- Preheat your oven to 325 degrees
- Place four 4 ounce ramekins in a 8-9” square baking dish
- Bring a small saucepan of water to a boil
- Combine 3/4 cup of egg nog, 3/4 cup of heavy cream, 1/3 cup or granulated sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, a pinch of cloves and a pinch of salt in a small saucepan and place over medium heat. As soon as the mixture begins to simmer, transfer it off of the heat
- Whisk the 3 egg yolks in a large bowl until completely combined and pale yellow in color
- Slowly ladle a bit of the egg nog mixture into the egg yolks whisking as you add. Continue adding a little more at a time until all of the egg nog mixture has been added to the egg yolks
- Divide the mixture between the ramekins
- Very carefully add enough boiling water to come half way up the sides of the ramekins (do not let any water splash into the ramekins)
- Carefully place the dish into a preheated 325 degree oven and bake for 25-30 minutes or until the edges are lightly set but the center of each ramekin is still giggly
- Transfer the ramekins out of the baking dish and onto a cooling rack to cool for 30 minutes
- Transfer the slightly cooled ramekins into your refrigerator uncovered for 4 hours or overnight
- When ready to serve, sprinkle about a tablespoon of granulated sugar over the surface of each ramekin and use a brûlée torch to brûlée the sugar until deeply caramelized
- Enjoy immediately