Eggnog Crème Brûlée

Name: Eggnog Crème Brûlée
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 5 larges egg yolks; 79 milliliters granulated sugar; 177 milliliters heavy cream; 0 teaspoons freshly grated nutmeg; 2 liters water; 118 milliliters whole milk

Eggnog Crème Brûlée might be just the beverage you are searching for. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 4g of protein, and 16g of fat. If you have egg yolks, granulated sugar, water, and a few other ingredients on hand, you can make it. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat the oven to 300°F and arrange a rack in the middle. Bring the water to a simmer in a medium saucepan over high heat; keep at a simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Combine the eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and 1/3 cup of the granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.While whisking constantly, slowly pour the heated eggnog mixture into the yolks in a steady stream. Once combined, divide the mixture among 6 (4-ounce) ramekins and place in a 13-by-9-inch baking dish.

Ingredients you will need

Granulated Sugar

Egg Yolk

Eggnog

Nutmeg

Cream

Milk

Equipment you will use

Baking Pan

Whisk

Ramekin

Sauce Pan

Bowl

Pour the hot water between the ramekins until it reaches two-thirds of the way up the sides (you may not need all of the water). Cover the baking dish with aluminum foil and poke a few holes in it with a skewer or knife to allow steam to escape.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Baking Pan

Ramekin

Skewers

Knife

Bake until the centers of the custards are just set, about 30 to 35 minutes.

Equipment you will use

Oven

Remove from the oven and transfer the custards to a wire rack to cool to room temperature, about 30 minutes. Cover the ramekins with plastic wrap and refrigerate until completely chilled, about 1 hour.When ready to serve, heat the broiler to high and arrange a rack in the upper third.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Wire Rack

Ramekin

Oven

Place the custards on a baking sheet and sprinkle about 2 teaspoons of the remaining 1/4 cup sugar evenly over each.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Place under the broiler until the sugar is caramelized and golden brown, about 1 to 2 minutes—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch.)

Ingredients you will need

Sugar

Equipment you will use

Broiler

Serve immediately.Beverage pairing: Badia di Morrona Vin Santo, Italy. Vin Santo, the classic sweet wine from Italy, is made from drying white grapes in the sun so the sugars get highly concentrated. It browns as it ages, giving it richness and positioning it between a white wine and a dessert wine. That tension between lightness and heavy sweetness makes it a good counterpart for this burnt, fresh, and spiced crème brûlée.

Ingredients you will need

Wine