Celebrate the Holidays with this Easy Eggnog Crème Crème Brûlée Recipe
Hello friends, In preparation for the holidays I thought I would bring you a recipe everyone will enjoy at your Christmas feast! Eggnog Crème Brûlée, delicious! Many of you may think this Crème Brûlée is difficult to make, but it's not! It is sooo easy to make once you know how. Let me share with you some cool tricks to making the perfect Crème Brûlée!
- 2 cups Heavy Whipping Cream
- 2 tablespoons Pure Vanilla Extract
- 2 ounces White Chocolate or about ½ cup of Sugar depending on how sweet you like it!
- 2 tablespoons Maple Syrup
- 4 Egg Yolks
- ¼ teaspoon ground Nutmeg
- ¼ teaspoon ground Cinnamon
- 1 tablespoon of Cognac optional
- 1 tablespoon Dark Rum optional
- ½ cup Raisins marinated in Rum for at least 1 month
- 4 tablespoons Sugar in the raw also called Turbinado sugar to caramelize the tops
- Preheat Oven to 275°
- In a saucepan, heat the cream and the vanilla. Bring to a boil. Add the chocolate, maple syrup and mix well.
- In a separate bowl, mix together the egg yolks and cinnamon and nutmeg and using a whisk blend very well.
- Add the hot cream mixture slowly. Add the Rum, Brandy and mic well.
- Divide the “drunken” raisin in the bottom of each serving dish, top with the custard batter.
- Bake in a Bain-Marie* for 1 ½ to 2 hours. Remove from oven and let cool at least 2/3 hours at room temperature and at least 12 hours in the refrigerator it is better overnight.
- To serve, sprinkle about 1 tablespoon of sugar over the top of each custard and using a welding torch carefully melt the sugar. If you do not have a torch place under the broiler for about 2/3 minutes, until the sugar caramelizes (melts and turns light brown). You don't want the custard to get too warm. Serve immediately.
* Creme Brûlée dièses are about 1/2 cup each *Bain-Marie (Water bath) Place the filled serving dishes in a large, shallow pan of hot water (dishes should sit three-quarters in the water). The water surrounds the crème brulee with gentle heat, which protects the delicate custard from curdling.
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