Eggnog Crème Brûlée Delight (Printable Version)
Velvety custard with eggnog and warm spices, finished with a crisp caramelized sugar layer.
# Ingredients Required:
→ Custard Base
01 -
250 g whipping cream
02 -
200 g eggnog
03 -
3 large egg yolks
04 -
60 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
½ teaspoon ground nutmeg
07 -
¼ teaspoon salt
→ Topping
08 -
40 g granulated sugar
# Guide to Cooking:
01 -
Preheat the oven to 160°C. Arrange 4 ramekins on a baking tray with at least 2.5 cm depth. Boil water for the water bath.
02 -
In a small saucepan, gently heat the whipping cream and eggnog over low to medium heat until just simmering.
03 -
In a medium bowl, whisk together egg yolks, granulated sugar, vanilla extract, ground nutmeg, and salt until combined.
04 -
Slowly pour the hot cream mixture into the egg mixture while whisking constantly to prevent curdling, yielding a smooth custard base.
05 -
Ladle the custard into ramekins, filling almost to the top. Remove any large air bubbles with a paper towel if necessary.
06 -
Place the baking tray in the oven and carefully add hot water until it reaches halfway up the ramekins. Bake for 28-30 minutes until set around the edges and slightly jiggly in the center.
07 -
Remove ramekins from the water bath, discard some water, and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
08 -
Take the custards out of the refrigerator 30 minutes before serving to reach room temperature and avoid surface condensation.
09 -
Sprinkle approximately 1 tablespoon of granulated sugar over each custard. Using a kitchen blowtorch, evenly caramelize the sugar until golden and crisp. Let harden for 5 minutes before serving.
# Extra Suggestions:
01 -
Ensure the egg mixture is tempered slowly with hot cream to prevent scrambling.