Eggnog Crème Brûlée
Ingredients
- 4 egg yolk
- ¼ c granulated sugar
- 1 c heavy cream
- 1 c homemade eggnog
- 2 tbsp superfine sugar, for the topping
Preparation
Preheat oven to 300ºF. Bring water to a boil in the saucepan.
Whisk egg yolks and sugar in a bowl until pale yellow. Set aside.
Heat cream and eggnog in large saucier pan until a light simmer. Remove from heat.
Temper hot liquid into egg mixture, then return to saucier pan and combine.
Strain to remove any solids.
Pour mixture into ramekins, filling just below the brim. Place in a baking tray and add boiling water halfway up the sides of the ramekins.
Bake 1 hr. or until edges set with a slightly wobbly center. Remove ramekins from water to cool, then refrigerate 3+ hours.
Sprinkle 1-1.5 tsp sugar on top of each ramekin. Torch until sugar is glassy and amber brown.
Crack the sugary glass and enjoy!
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
