Recipe: Eggnog Crème Brûlée

I don't know when I decided to like eggnog. Growing up, it was always around during the holidays and I remember trying it and being pretty repulsed by it. When I got older, we used to go to parties where the boozy eggnog was flowing and I still couldn't get into it.

But I'm now a convert. I can get down with some eggnog. Not a lot, just a small glass or two with a little cinnamon and nutmeg on top. Or just one of these eggnog creme brûlées because these babies are great. If you like eggnog, these are a must. And I promise, creme brûlée is not as hard as it seems!

Eggnog Crème Brûlée

Makes 6 ramekins

4 egg yolks
2 tablespoons sugar
1 cup heavy cream
1 cup full-fat eggnog
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
For sugar topping: 1/4 cup sugar, 1/8 teaspoon nutmeg, and 1/8 teaspoon cinnamon

Preheat oven to 350 degrees.

In a large bowl, whisk together egg yolks and sugar until combined. Whisk in eggnog, heavy cream, vanilla extract, and spices until everything is combined. Pour mixture into something with a spout for easy pouring.

Arrange ramekins in a baking dish so that they aren't touching each other or the sides of the baking dish. Pour the eggnog mixture into each ramekin so it's 3/4 full. Heat about 4 cups of water to a boil, and pour the water into the baking dish to create a water bath for the custards. Water should come half way up the ramekins.

Carefully place in the bottom rack of the oven for 40-50 minutes. Finished custards should be set in the center, but still slightly jiggly. Once cooked, let cool on a baking rack until room temperature and then chill in the refrigerator before serving. 

When ready to serve, mix together sugar, cinnamon, and nutmeg and sprinkle an even coating over each custard. Using a kitchen torch to brûlée the tops. If you don't have a kitchen torch, you can place them in the broiler for a few minutes, but be sure to keep an eye on them!

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