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Eggnog creme brulee
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in a festive eggnog creme brulee for a taste of Christmas cheer.
Ingredients:
  • 750ml (3 cups) thickened cream
  • 1 vanilla pod, split, seeds scraped
  • 2 cinnamon sticks, bashed
  • 3 whole cloves
  • 8 egg yolks
  • 75g caster sugar
  • 40.00 ml brandy
  • Freshly grated nutmeg
  • 72.00 gm pure icing sugar
Instructions:
  • Preheat the oven to 150C/130C fan forced. Lightly grease six 150ml baking dishes or ramekins and arrange in a roasting pan. In a saucepan over low heat, combine cream, vanilla seeds, cinnamon sticks, and cloves. Gently bring to a simmer, then strain through a sieve into a jug to remove solids.
  • Beat together egg yolks and sugar until creamy. Gradually mix in the cream until smooth. Strain through a sieve into a pitcher, then stir in brandy. Divide into dishes, sprinkle with nutmeg, and place in a roasting pan. Add water halfway up the sides of the dishes. Cover with parchment paper and bake until just set, about 25-30 minutes. The centers should have a slight wobble when tapped.
  • Gently move the dishes to a wire rack to cool, then refrigerate for 4 hours or overnight until firm.
  • Before serving, take the brulees out of the fridge and let them sit for 30 minutes. Sprinkle the tops of the brulees with icing sugar and use a blowtorch to caramelize them.

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