Festive Eggnog Crème Brulee
Try finding the proper dishes (ramekins) to bake the custard in. They should be Â¾ inch high and 4 inches in an oval diameter. The whole idea is to have a little caramelized sugar in every bite. The traditional heavy cream is replaced with eggnog and a touch of kahlua.
You will need:
1 tsp vanilla
1.5 tsp salt
8 ounces sugar
14 egg yolks
mixed fresh berries
1 whole egg
1 litre eggnog
cookie wafer or pirouline
½ Cup kahlua
- Preheat oven to 350 F.
- Gently scald eggnog in a saucepan (do NOT boil).
- Mix together egg yolks, whole egg and sugar until just combined. Do not over mix as this will incorporate air and will result in bubbles in the final baked custard.
- Slowly pour the scalded eggnog into the sugar mixture, stirring constantly. Add the salt, vanilla and kahlua.
- Place the ramekins in another pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins. Fill the ramekins to the top with the custard mixture. Remember the brule will settle as it cools.
- Cook for about 25 minutes or until the custard is just set. Take out of water bath and cool to room temperature. Cover tightly and refrigerate until ready to serve.
- Presentation: Immediately before serving, sprinkle just enough sugar on top to cover surface. Caramelize the sugar using a broiler or kitchen blow torch. Decorate with berries, mint and cookie wafer. Please note: This step must be done last minute or the sugar will melt and the berries will start to release their juice, foiling the presentation.