Tuesday, December 6, 2011

Egg Nog Crème Brulee


Ingredients
  • 2½ cups  Egg Nog
  • 1 ea.  Vanilla Bean, split & scrape
  • ¼ cup  Brown Sugar
  • ¼ cup  Granulated Sugar
  • 8 ea.  Egg Yolks
  • ¼ cup  Granulated Sugar for Finishing Brulee

Directions
  1. Preheat the oven to 325 degrees F. 
  2. Place Egg Nog, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and discard. 
  3. In a medium bowl, whisk together ¼ C. of granulated and brown sugars and the egg yolks until well blended and it just starts to lighten in color. Add the Egg Nog mixture a little at a time, stirring continually. Pour the liquid into 5 (4-ounce) Brulee boats or similar ramekins. Place the containers into a large pan. Pour enough hot water into the pan to come halfway up the sides of the Brulee containers. Bake just until the creme brulee is set, but still trembling in the center, approximately 20 to 30 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
  4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Top with 1 T. of sugar spread evenly over Brulee.
  5. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.