French Eggnog Crème Brûlée

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and prepare a water bath for baking.

2. 2

   Whisk together 6 large egg yolks and 1/2 cup (100 g) of granulated sugar in a large bowl until the mixture is light yellow and creamy.

3. 3

   Gently warm 2 cups (500 ml) of eggnog and 1 cup (250 ml) of heavy cream in a saucepan over medium heat until small bubbles form around the edges, but do not boil the mixture.

4. 4

   Slowly temper the warm eggnog and cream mixture into the egg yolk mixture, whisking continuously, then stir in 1 teaspoon (5 ml) of vanilla extract and 1/4 teaspoon (1 g) of ground nutmeg.

5. 5

   Pour the custard mixture evenly into four 6-ounce (180 ml) ramekins and place the ramekins in a larger baking dish, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

6. 6

   Bake the crème brûlées for 40-45 minutes, or until the edges are set but the centers still jiggle slightly, then carefully remove the ramekins from the water bath and chill them in the refrigerator for at least 4 hours.

7. 7

   Just before serving, sprinkle 1 tablespoon (15 g) of brown sugar evenly over the top of each chilled crème brûlée and caramelize the sugar with a kitchen torch until bubbly and golden brown.