Eggnog Crème Brûlée
SERVES: 6 | PREP, COOK TIME: 3 1/2 HOURS
INGREDIENTS
4 cups whipping cream
1 whole vanilla bean, split
2/3 cup sugar
8 large egg yolks
2 tablespoons dark rum
1 tablespoon brandy
1/2 teaspoon ground nutmeg
Large pinch of salt
1/3 cup sugar
TECHNIQUE
Preheat oven to 350°F. Combine cream, split vanilla bean, and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves...then set aside and allow to cool down just a bit. Remove vanilla bean from cream mixture. Whisk yolks in separate bowl; the slowly whisk in warm cream mixture, rum, brandy, nutmeg, and salt. Transfer to six small ceramic brûlée cups, then place into a deep sheet or hotel pan. Pour enough hot water into pan to come halfway up sides of the cups, then place into the pre-heated oven.
Bake until custard is set but center jiggles slightly when shaken, about 45 to 50 minutes. Remove ceramic cups from water and chill for 2 to 3 hours.
Distribute 1/3 cup sugar evenly over top of custards, then torch on high heat until sugar bubbles and caramelizes, about 2 minutes. Chill custard until topping hardens, at least 1 hour. Serve cold with mint and fresh berries.
