No Bake Chocolate Eggnog Creme Brulee Food

EGGNOG CREME BRULEE

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.

NO-BAKE CHOCOLATE-EGGNOG CREME BRULEE

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.

EGGNOG CRèME BRûLéE

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.

EASY EGGNOG CREME BRULEE

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.

EGGNOG CREME BRULEE

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.