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Eggnog Creme Brûlée - Ready to Serve

Eggnog Creme Brûlée

A festive twist on a classic desert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 cups Eggnog
  • 2 cups Heavy Cream
  • 1/2 cup Granulated Sugar
  • 6 Egg Yolks room temperature
  • 1/2 Vanilla Bean scraped
  • 4 cups Hot Water

Method
 

  1. Pre-Heat oven 350ºF.
  2. In medium sauce pan combine eggnog and cream. Slice vanilla bean in half and scoop out seeds with a spoon and mix in with cream.
  3. Heat dairy and vanilla on medium heat stirring constantly making sure to scrape the bottom.
  4. Bring dairy to a boil then immediately remove from heat and let cool for about 10 minutes.
  5. In a large bowl whisk egg yolk and sugar together, then gradually whisk in warm dairy. 
  6. Once liquid into ramekins and transfer to a large casserole dish or cake pan, then add enough water so that it covers 1/2 way up the side of the ramekins.
  7. Transfer to oven and bake for about 40 minutes, or until the cream has set but the center still trembles.
  8. Remove from oven let cool for about 10 minutes then refrigerate for at least 3 hours and up to 3 days.
  9. Remove from fridge about 10-20 minutes before service and generously sprinkle with a generous amount of sugar (about 1/2 a cup for 6 creme brûlées), then melt sugar with a culinary torch until it is nice and crispy.
  10. Let cool for about 5 minutes then serve.

Notes

  • Place the remaining half of the vanilla bean in a cup of sugar, then use vanilla infused sugar to top creme brûlées. 
 
Adapted from Alton Brown's Creme Brûlée