Description
Indulge in the creamy decadence of Eggnog Crème Brûlée, featuring warm spices and a crispy caramel crust—perfect for holiday celebrations.
Ingredients
Scale
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 325°F (160°C).
- Place six ramekins in a large baking dish.
- In a medium saucepan over low heat, combine heavy cream, vanilla extract, nutmeg, and cinnamon until warm (do not boil).
- In a separate bowl, whisk together egg yolks and granulated sugar until pale and fluffy.
- Gradually pour the warm cream mixture into the egg yolk mixture while whisking constantly to avoid scrambling.
- Pour this mixture into each ramekin, then add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
- Allow to cool before refrigerating for at least two hours.
- Once chilled, sprinkle an even layer of brown sugar over each custard.
- Use a kitchen torch or broiler to caramelize the sugar until golden brown.
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 360
- Sugar: 26g
- Sodium: 45mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 220mg
Keywords: Array