EGGNOG CRèME BRûLéE
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it's so fun to use.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
- Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
- Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
- With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 162 milligrams, Sugar 3 grams
EGGNOG CREME BRULEE
I have been making creme brulee for my wife for quite some time and one day she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins.
Provided by Brian M Jones
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 4h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
- Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
- Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
- Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 30.8 g, Cholesterol 306 mg, Fat 23.7 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 88 mg, Sugar 23.5 g
NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE
No oven time or fussy water bath for this streamlined dessert. It pairs traditional eggnog spices with decadent dark chocolate and is fully cooked on the stovetop. Finish with a kitchen torch for the customary caramelized topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h50m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In a saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, stirring frequently, until mixture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add chocolate and brandy, stirring until chocolate melts and mixture is smooth. Divide among 8 to 10 small ramekins or heatproof bowls. Refrigerate until chilled, at least 2 hours or, covered with plastic wrap, up to 2 days. (If making ahead, do not cover until cold, to prevent condensation.)
- Sprinkle tops generously with sugar, tilting ramekins to evenly distribute. Slowly wave a kitchen torch approximately 2 inches above surface of each custard until sugar bubbles, turns amber, and forms a hard crust; serve.
EASY CREME BRULEE
Make and share this Easy Creme Brulee recipe from Food.com.
Provided by Gillian Spence
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
- Pour this mixture into 4 ramekins (those little ceramic dishes).
- Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean.
- Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
- Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so.
Nutrition Facts : Calories 682.7, Fat 49.1, SaturatedFat 29.2, Cholesterol 370.5, Sodium 62.6, Carbohydrate 56.4, Sugar 52.3, Protein 5.5
EASY EGGNOG CREME BRULEE
This recipe is super easy--a rich and delicious twist to an old favorite. Cook the sugar top using a kitchen torch or just place under your broiler.
Provided by CARRIEANN23
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
- Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
- Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.6 g, Cholesterol 323.8 mg, Fat 31.2 g, Protein 6.3 g, SaturatedFat 18.1 g, Sodium 65 mg, Sugar 21.2 g
EGGNOG CREME BRULEE
Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just add the final yum factor to this creation.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg., Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours., In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.
Nutrition Facts : Calories 335 calories, Fat 25g fat (15g saturated fat), Cholesterol 259mg cholesterol, Sodium 54mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.
EGGNOG CREME BRULEE
Make and share this Eggnog Creme Brulee recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
- In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
- Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
- Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
- Pour custard evenly among cups or ramekins and set these in a larger baking pan.
- Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
- Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
- Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
- To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
Nutrition Facts : Calories 270.4, Fat 15.6, SaturatedFat 8.4, Cholesterol 228.5, Sodium 100.2, Carbohydrate 24.8, Sugar 18.8, Protein 8.2
EGGNOG CRèME BRûLéE
Categories Rum Egg Dessert Bake Christmas Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place 11x8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan. Mix cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
- Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.
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