Introduction: Holiday Eggnog Crème Brûlée
This recipe is literally perfect for the holiday season. I’VE LOOKED ONLINE, in cookbooks and 99% of the recipes call for spices to create an “eggnog” flavor, not real eggnog. So, I decided to create a yummy Crème brûlée recipe, combining my two favorite things, Amaretto and real eggnog! The holiday crème brûlée has a rich and sweet custard with a slight almond taste, topped with a burnt sugar. Results, this crème brûlée recipe is amazing! You have to try it!
Step 1: Ingredients:
1 2/3 cups eggnog (store bought)
1 tsp. pure vanilla extract
2–4 tbsps. Disaronno Amaretto Liqueur
1/4 tsp. ground nutmeg, fresh grated
5 large egg yolks , (using only egg yolks, results will be rich and creamy)
1/4 cup granulated sugar
6 tbsp. vanilla sugar, or regular sugar (for sprinkling over crème brûlée)
Step 2: Preheat Oven:
Preheat the oven to 350°F.
Place 6, 1/2-cup custard cups in a baking pan.
Note: Crème brûlée is traditionally baked in a wide, shallow ramekin. The wide and shallow ramekin allows for optimal sugar-to-pudding radio, and a more impressive crust.
Deeper 4 to 6 ounce ramekins, the pudding takes longer to bake, meaning the crème brûlée base will be overcooked at the edges and undercooked in the center.
Place the eggnog, amaretto, vanilla extract and nutmeg in a heavey duty small saucepan.
Place over medium heat, bringing mixture to just below a simmer, and then turn off the heat.
Note: I constantly stir the eggnog mixture to prevent hot spot scorching.
Place the 5 egg yolks in a medium bowl, whisk slightly to combine the yolks. While still whisking, add the 1/4 c. granulated sugar.
Continue whisking until the yolks are a "pale yellow" and the sugar has completely dissolved. Just so you know, the yolk/sugar mixture will be thicken once done whisking.
Very, very slowly, add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Pour this custard into the ramkins.
Place 3-4 cup water in a measuring cup, and microwave until water becomes a rapid boil.
Set the pan with ramekins in the oven and carefully pour the boiling water in the pan, halfway up the sides of the ramekins. This minimizes any potential for spilling. The water surrounds the molds and creates a thermal “jacket” around the custard as it bakes. As the water heats, it keeps the custard at an even temperature and helps the custard set evenly.
Note: Getting water in the mix will ruin the texture, giving it a pebbled surface and soggy interior. Avoid this problem, wrap the bottoms and sides of your ramekins with aluminum foil that reaches up higher than the ramekin. This "fence" helps guard against any splashes as you transport the water bath.
Step 10: Bake
Bake in preheated 350°F oven until the edges have set but the center still jiggles when the ramekin is gently shaken, 20 to 25 minutes.
Carefully remove the ramekins from the roasting pan and place them on a cooling rack. Bring to room temperature for 30 minutes then individually with saran wrap, refrigerate for at least 3 hours and up to 2 days.
Step 12: Serving:
Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Sprinkle the top of each custard with a thin even layer of vanilla sugar equally among the 6 crème brûlée ramekins, using about 1 tablespoon per ramekin.
Note: It's best to use white granulated sugar. The small granules caramelize quickly, meaning the sugar won't get overly burnt and the pudding won't melt.
For an evenly cooked a crust, it’s best in invest in a kitchen torch. Using a kitchen blowtorch, heat sugar with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken. Allow the creme brulee to sit for at least 5 minutes before serving.
Note: If you don’t have a torch, and you try to replicate the effect under a broiler. Broil until the sugar melts and coats the top of the custard, about 60 to 90 seconds. Remove from the oven, cool a few minutes to allow the melted sugar to set, and then serve. Note: No matter how hawk-eyed you are, it's nearly impossible to get the perfect amount of color without burning it to a crisp or over cooking the crème pudding.
This honestly is the BEST I ever had anywhere!!!!
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