THREE NOG NIGHT Crème Brûlée

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Crème Brûlée and Egg Nog are truly two of our favorite things…especially this time of year. So, we thought it only fitting that we combine these two masterwork delights into one super dessert. One will do the trick, but if you devour three, expect the Holiday Sugar Plum Fairies to still be dancing in your head the morning after!

THREE NOG NIGHT Crème Brûlée

Serves 6 | Prep: 15 Minutes | Cook: 45 Minutes

INGREDIENTS

Eggnog Custard

  • 1/2 cup white sugar

  • 6 egg yolks

  • 1 1/2 cups heavy whipping cream

  • 1 1/2 cup eggnog

  • 3 TBSP bourbon

Crème Brûlée Topping

  • 6 TBSP white sugar - divided

  • 1 tsp nutmeg

TECHNIQUE

  1. Preheat the oven to 340 degrees F.. Place the cream, egg nog, and bourbon into a medium saucepan set over medium-high heat bring to a boil. Remove from the heat, cover and allow to cool for 15 minutes.

  2. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just begins to lighten in color. Add the cream-egg nog mixture a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a deep sheet pan or roasting pan. Pour enough hot water into the pan to cover halfway up the sides of the ramekins. Loosely cover with foil, then bake until the creme brulee is set, but still wobbly in the center, approximately 40 to 45 minutes.

  3. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. Garnish with grated nutmeg, and fresh raspberries and mint if you desire.

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