EGGNOG CRèME BRûLéE
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it's so fun to use.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
- Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
- Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
- With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 162 milligrams, Sugar 3 grams
EGGNOG CREME BRULEE
Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just add the final yum factor to this creation.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg., Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours., In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.
Nutrition Facts : Calories 335 calories, Fat 25g fat (15g saturated fat), Cholesterol 259mg cholesterol, Sodium 54mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.
EASY EGGNOG CREME BRULEE
This recipe is super easy--a rich and delicious twist to an old favorite. Cook the sugar top using a kitchen torch or just place under your broiler.
Provided by CARRIEANN23
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
- Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
- Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.6 g, Cholesterol 323.8 mg, Fat 31.2 g, Protein 6.3 g, SaturatedFat 18.1 g, Sodium 65 mg, Sugar 21.2 g
3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY
Here's what you need: vanilla ice cream, egg yolk, sugar
Provided by Rie McClenny
Categories Desserts
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 325˚F (160˚C).
- Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
- Add the egg yolk into the melted ice cream and whisk well.
- Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
- Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
- You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams
EGGNOG CRèME BRûLéE
Enjoy this tasty eggnog crème brûlée topped with brown sugar - a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
- In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
- Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
- Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
- Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 310 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 29 g
EGGNOG CREME BRULEE
Make and share this Eggnog Creme Brulee recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
- In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
- Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
- Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
- Pour custard evenly among cups or ramekins and set these in a larger baking pan.
- Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
- Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
- Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
- To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
Nutrition Facts : Calories 270.4, Fat 15.6, SaturatedFat 8.4, Cholesterol 228.5, Sodium 100.2, Carbohydrate 24.8, Sugar 18.8, Protein 8.2
EGGNOG CRèME BRûLéE
Categories Rum Egg Dessert Bake Christmas Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place 11x8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan. Mix cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg, and salt. Transfer to baking dish. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
- Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Preheat broiler. Press brown sugar through strainer over custard to cover completely and evenly. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.
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4.5/5 (22)Total Time 5 hrsCategory DessertCalories 218 per serving
- In a 2-quart saucepan, gently heat the eggnog until it is almost starting to simmer, stirring every few minutes.
- When the eggnog is heated, slowly add it to the egg yolks while keeping the mixer on. If you want to spice things up, add a bit of ground cinnamon, pumpkin spice, or spiced rum to the mixture. Continue with either family-style or individual eggnog ramekins, see directions for both below:
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4.8/5 (10)Total Time 40 minsCategory Dessert, SweetsCalories 325 per serving
- Preheat the oven to 160C / 320F / 140C fan forced. Place 6 ramekins (see notes) in a baking tray with highish sides.
- Put the eggnog, cream, nutmeg and half of the sugar in a medium saucepan over low-medium heat and bring to a simmer. Stir every so often so the sugar dissolves and it doesn’t stick to the bottom of the pan.
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