Eggnog Creme Brulee with Torched Sugar Crust
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups high-quality store-bought or homemade eggnog
- 1 ½ cups heavy cream
- 6 large egg yolks
- 1/3 cup granulated sugar (for the custard)
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 6 tablespoons superfine sugar (for the torched crust)
- Boiling water (for the water bath)
Instructions
- Preheat your oven to 325°F (160°C). Place six 6-ounce ramekins inside a large, deep baking pan. Set a kettle of water to boil for the water bath later.
- In a medium saucepan over medium heat, combine the eggnog, heavy cream, nutmeg, and cinnamon. Stir occasionally and heat until the mixture just begins to simmer around the edges. Do not let it reach a rolling boil. Remove from heat and stir in the vanilla extract.
- In a large mixing bowl, whisk together the egg yolks and the 1/3 cup of granulated sugar until the mixture is slightly pale and well combined. You do not need to beat it until it’s fluffy; just ensure the sugar is integrated.
- Slowly pour about half a cup of the warm cream mixture into the egg yolks while whisking constantly. This “tempering” process prevents the eggs from scrambling. Gradually add the remaining cream mixture, whisking until smooth.
- Strain the mixture through a fine-mesh sieve into a large liquid measuring cup or pitcher to remove any bubbles or stray egg bits. Carefully pour the custard into the ramekins, filling them nearly to the top.
- Place the baking pan on the oven rack. Carefully pour the boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes, or until the edges are set but the centers still have a slight jiggle.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set completely.
- Just before serving, sprinkle about one tablespoon of superfine sugar evenly over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown crust. Let it sit for 2 minutes to harden before serving.