Print: Eggnog Creme Brulee

I have been making crème brûlée for my wife for quite some time, and one day, she asked me, 'Honey, is it possible to make crème brûlée out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins.

Prep

19 min

Cook

71 min

Servings

Difficulty

Medium

Ingredients

2 cups eggnog
4 eggs yolks
0.25 cups white sugar
3 ounces mascarpone cheese , softened
1 teaspoon vanilla extract , Optional
1 dash ground nutmeg , Optional
1 dash ground cinnamon , Optional

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
2 Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
3 Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
4 Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5 Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/eggnog-creme-brulee