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Eggnog Creme Brulee
Eggnog Creme Brulee
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
270 minutes
"Upgrade classic creme brulee by infusing it with rich, festive holiday eggnog. Use the eggnog custard to create a luxurious eggnog pie as well."
Ingredients:
  • 2 cups eggnog
  • 0.25 cup white sugar
  • 3 ounces mascarpone cheese, softened
  • 1 dash ground nutmeg
  • 1 dash ground cinnamon
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then nestle 4 ramekins or custard cups in a shallow baking dish and pour water halfway up the sides of the ramekins.
  • Pour the eggnog into a pan on medium heat. Cook and stir occasionally until it simmers, approximately 10 minutes.
  • In a mixing bowl, combine egg yolks and sugar, beating until light and frothy. Add mascarpone and mix until smooth. Slowly whisk 1/4 cup of the heated eggnog into the eggs, then gradually add the rest. Strain mixture through a sieve to remove any egg strands. Optional: mix in nutmeg, cinnamon, and vanilla. Divide the mixture into prepared ramekins.
  • Bake in a heated oven until the custard is firm, for 30 to 45 minutes. The centers should have a slight jiggle when gently shaken, without being runny.
  • Allow the dish to cool at room temperature for 30 minutes, then transfer it to the refrigerator for a minimum of 3 hours before serving.

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