Eggnog Creme Brulee with Farmland Fresh Dairies Eggnog
A classic creme brulee, but with a holiday flair.. This dessert may sound fancy, but it’s so easy to put together.
TIPS FOR SUCCESS:
- When whisking the eggs and sugar together, make sure that they are totally combined.
- Do not skip the straining step. You want your custard to be silky smooth.
- If you are using a metal pan the ramekins may slide. To prevent this you can line tha pan with paper towels.
- Do not over bake. You want the center to be a bit jiggly, but not liquid.
- Chill for a least 8 hours or over night.
- Make sure you have an even layer of sugar befor torching. If the sugar is uneven it will be caramlized perfectly in some spots, but burn in the spots where it is too thin.
Eggnog Creme Brulee with Farmland Fresh Dairies Eggnog
Equipment
- 4 4 Ounce Ceramic Ramekins
Ingredients
- 240 ml Farmland Fresh Dairies Eggnog 1 Cup
- 120 ml Farmland Fresh Dairies Heavy Cream 1/2 Cup
- 4 Egg Yolks
- 3 Tablespoons of Granulated Sugar
- 1/4 Teaspoon of Ground Cinnamon
- 1/4 Teaspoon of Freshly Grated Nutmeg
- 1/4 Teaspoon of Vanilla Bean Paste or Vanilla Extract
Topping:
- 2 Tablespoons of Granulated Sugar – Divided
Instructions
- Preheat your oven to 300℉
- In a saucepan bring the Farmland Fresh Dairies, Eggnog and Heavy Cream, ground cinnamon and grated nutmeg to a simmer. Remove from the heat and let steep for 10minutes.
- In a large bowl whisk the egg yolks and granulated sugar until combined.
- Gradually add the eggnog/heavy cream mixture into the egg mixture and whisk together.
- Strain the mixture into a container that has a pouring spout, so that it can be poured into the ramekins. Whisk in the vanilla extract.
- Place the ramekins in a metal or ceramic baking pan that is as deep or deeper than the ramekins.
- Divide the custard evenly between the 4 – 4 ounce ramekins.
- Pour enough water into the pan, around the ramekins, to come up half way up the sides. You may want to do this when it is already on the oven shelf to avoid sloshing the water into the custard.
- Bake for 45- 55 minutes or until the custard jiggles slightly in the middle, but is not liquid.
- Remove the cups from the water bath and let cool for aboyt 15-20 minutes, then cover with plastic wrap and place in the refrigerator for at least 8 hours.
- Once chilled, remove the custards from the refrigerator and gently dap the top of the custard with paper towel to remove any moisture.
- Sprinkle about 1 ½ teaspoons of granulated sugar on top of the custard and move the cup around to ensure that the sugar is distributed evenly.
- You can caramelize the sugar in one of 2 ways: You can place the cups under a broiler until they are golden and bubbling or you can use a kitchen torch.
