Eggnog Creme Brulee

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Sep. 14, 2011

Ingredients

Whipping cream 3 Cup (48 tbs)
Egg yolks 5
Eggs 2
Granulated sugar 1/2 Cup (8 tbs)
Dark rum 2 Tablespoon
Brandy 1 Tablespoon
Vanilla 1 Teaspoon
Nutmeg 1/2 Teaspoon , ground
Boiling water 1 Cup (16 tbs) (Adjust Quantity As Required)
Packed brown sugar 1/2 Cup (8 tbs)

Directions

GETTING READY

1) Preheat oven to 325°F.

MAKING

2) Arrange eight 6-ounce ceramic ramekins in 15 x 10 x 1-inch pan.

3) In a medium saucepan, heat whipping cream over simmering heat.

4) Take off from heat.

5) In a medium bowl, beat egg yolks and eggs.

6) Mix granulated sugar and blend.

7) Using wire whisk, stir in hot whipping cream.

8) Add rum, brandy, vanilla and nutmeg. Blend together.

9) Spoon the mixture into ramekins.

10) Place pan in oven and pour boiling water into it about 1/2 to 3/4 inch deep. Take care not to splash water into ramekins.

11) Bake for 30 to 35 minutes until firm.

12) Place ramekins to cooling rack using tongs or with pot holder.

13) Let stand to cool for 30 minutes.

14) Chill in refrigerator for at least 3 hours or overnight.

SERVING

15) Before serving, heat oven control to broil.

16) Put ramekins in 15 x 10 x 1-inch pan.

17) Sprinkle 1 tablespoon brown sugar over it.

18) Broil for 5 to 6 inches from heat 1 to 2 minutes until sugar melts till it forms a glaze.

19) Store in refrigerator.

20) Serve chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 491Calories from Fat 303

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 52 mg2.17%

Total Carbohydrates 32 g10.7%

Dietary Fiber %

Sugars 31 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet