Eggnog Creme Brulee
Eggnog Creme Brulee: A Decadent Holiday Dessert
Eggnog Creme Brulee is a classic holiday dessert that combines the rich, creamy flavor of eggnog with the silky smooth texture of creme brulee. This dessert is perfect for any festive occasion and is sure to impress your guests.
Ingredients (serves 4):
- 1 cup heavy cream
- 1 cup eggnog
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup brown sugar
Cooking Tips:
- Use high-quality ingredients for the best flavor.
- Be careful not to overcook the custard, as it can become grainy.
- Chill the custard thoroughly before adding the sugar topping.
Instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the heavy cream and eggnog over medium heat until it begins to steam.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until smooth.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Pour the custard into four ramekins and place them in a baking dish.
6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature.
9. Chill the custard in the refrigerator for at least 2 hours, or until completely chilled.
10. When ready to serve, sprinkle a thin layer of brown sugar over the top of each custard.
11. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust.
12. Serve immediately and enjoy the rich, creamy flavor of Eggnog Creme Brulee.
Appearance and Taste:
Eggnog Creme Brulee is a rich and creamy dessert with a silky smooth texture and a crispy, caramelized sugar topping. The custard is a beautiful golden color and has a subtle eggnog flavor that is perfect for the holiday season. This dessert is sure to impress your guests and leave them wanting more.
Type of Dish: Dessert
Main Ingredients: Eggnog, Heavy Cream, Egg Yolks
