Eggnog Creme Brulee
I am an absolute sucker for custards, which makes this eggnog creme brulee my new favorite way to have that old holiday favorite. Eggnog is already pretty decadent, but it’s Christmas time, why not gild the lily?
If you’ve never made creme brulee before, it can be done quite easily on the stovetop, and you might already have everything you need to whip one up. All this recipe requires is a bit of nog, a little sugar, a few eggs, and some spices.
The only thing you might be missing is that little butane torch to finish the top, but if you’re someplace with an oven, the broiler does just fine too. And, if you don’t have an oven, those torches only cost a few dollars at any big box store (check the tools section).
Happy Xmas, y’all!
Eggnog Creme Brulee
2 cups egg nog
4 egg yolks
¼ tsp nutmeg
¼ tsp cinnamon
1 tsp vanilla
¼ cup sugar (+ a bit for the top)
Whisk together the egg yolks, sugar, salt, vanilla, and spices, and set aside.
Add the eggnog to a pot over medium-high heat. Scald the eggnog, stirring often while bringing it to just below boiling. There should be bubbles around the edge, but not a proper boil. When you reach this state, remove it from heat.
Pour the cream in a small stream into the egg mixture while whisking. The small stream is important to keep the eggs from cooking.
Take this mixture and heat it (over a double boiler if you want to be extra careful), stirring often until it thickens. You can try to eyeball it based on how well it coats the back of a spoon, but I would suggest using a thermometer. The custard will begin to set at around 160 degrees. You do not want to heat it beyond 185. I think 175-180 is your sweet spot, remembering that as much as you stir, the custard is likely to have variable temperatures throughout.
Divide in the custard into 4 ramekins (should make around 4 servings at 5 oz. each) and put them in the refrigerator for several hours to set. You can also make this in the morning or even a day or two ahead.
When you are ready to serve, pour around ½ tbsp sugar on each serving, spreading it evenly, and hit it with a blowtorch to create the sugar shell. This can alternatively be done under the broiler, but if you do it that way, you may need to return the ramekins to the fridge and allow the custard to set again.