Crème brûlée
Eggnog Crème Brûlée
Make: 6 servings
Difficulty: Medium
Time: Total: 1 hr 40 mins, plus 1 hr chilling time
INGREDIENTS
8 cups water
2/3 cup Best Eggnog
3/4 cup heavy cream
1/2 cup whole milk
1/8 teaspoon freshly grated nutmeg
5 large egg yolks
1/3 cup plus 1/4 cup granulated sugar
INSTRUCTIONS
1
Heat the oven to 300°F and arrange a rack in the middle. Bring the water to a simmer in a medium saucepan over high heat; keep at a simmer.
2
Combine the eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and 1/3 cup of the granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.
3
While whisking constantly, slowly pour the heated eggnog mixture into the yolks in a steady stream. Once combined, divide the mixture among 6 (4-ounce) ramekins and place in a 13-by-9-inch baking dish. Pour the hot water between the ramekins until it reaches two-thirds of the way up the sides (you may not need all of the water). Cover the baking dish with aluminum foil and poke a few holes in it with a skewer or knife to allow steam to escape.
4
Bake until the centers of the custards are just set, about 30 to 35 minutes. Remove from the oven and transfer the custards to a wire rack to cool to room temperature, about 30 minutes. Cover the ramekins with plastic wrap and refrigerate until completely chilled, about 1 hour.
5
When ready to serve, heat the broiler to high and arrange a rack in the upper third. Place the custards on a baking sheet and sprinkle about 2 teaspoons of the remaining 1/4 cup sugar evenly over each. Place under the broiler until the sugar is caramelized and golden brown, about 1 to 2 minutes—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch.) Serve immediately.