Eggnog Creme Brulee
Eggnog Creme Brulee
Ingredients
Ingredients
- 750ml (3 cups) thickened cream
- 1 vanilla pod, split, seeds scraped
- 2 cinnamon sticks, bashed
- 3 whole cloves
- 8 egg yolks
- 75g caster sugar
- 2 tbsp brandy
- Freshly grated nutmeg
- 6 tbsp pure icing sugar
Instructions
- 1
Preheat oven to 150C/130C fan forced. Lightly grease six 150ml shallow baking dishes or ramekins and place in a roasting pan. Place the cream, vanilla seeds, cinnamon sticks and cloves in a saucepan over low heat. Slowly bring just to boiling point. Immediately strain through a sieve into a jug. Discard solids.
- 2
Meanwhile, beat the egg yolks and sugar together in a bowl. Slowly whisk cream mixture into the egg mixture until smooth. Strain through a sieve into a jug. Stir in brandy. Pour the mixture into dishes. Sprinkle with nutmeg and pour enough water into the roasting pan to come halfway up the sides of the dishes. Cover the pan with a sheet of baking paper and bake for 25-30 minutes or until just set. The centres should wobble slightly when you tap the pan.
25 min - 3
Carefully transfer the dishes to a wire rack to cool. Place in fridge for 4 hours or overnight until set.
- 4
To serve, remove brulees from the fridge and stand for 30 minutes . Dust brulee tops with icing sugar and use a blowtorch to caramelise.
30 min
