EGGNOG CREME BRULE RECIPES

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EGGNOG CREME BRULEE RECIPE: HOW TO MAKE IT



Eggnog Creme Brulee Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 8

2 cups eggnog
2 cups heavy whipping cream
8 egg yolks
1/3 cup plus 3 tablespoons sugar, divided
2 tablespoons spiced rum
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 tablespoons brown sugar

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, FatContent 25g fat (15g saturated fat), CholesterolContent 259mg cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 23g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

EGGNOG CRÉME BRÛLÉE - THE PIONEER WOMAN – RECIPES ...



Eggnog Créme Brûlée - The Pioneer Woman – Recipes ... image

I’ve got a fabulous mash-up for you today. It’s a combination of two of my favorite holiday treats: eggnog and crème brûlée!

Provided by Sommer Collier

Categories     Christmas    dessert    main dish

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 7

3 1/2 c. Heavy Cream
8 Large Egg Yolks
1 c. Sugar, Divided
1/2 c. Bourbon Or Spiced Rum
1 tbsp. Vanilla Extract
1 1/2 tsp. Ground Nutmeg
1 pinch Salt

Steps:

  • Preheat oven to 325ºF. Place a 9 X 13 inch baking dish, filled halfway with water, on the bottom rack of the oven to create steam. Set the second oven rack to the middle position. Butter a 10-inch ceramic tart pan and set aside.In a large bowl, whisk egg yolks with ¾ cup sugar, vanilla, nutmeg and salt. Pour the cream into a sauce pot, and set over medium heat until it simmers. Then turn off the heat. Whisking the egg mixture feverishly, slowly pour the hot cream into the eggs. Whisk fast and pour slow to ensure you don't scramble the eggs. Whisk in the bourbon. Then pour the finished mixture into the prepared tart pan.Bake for 30 minutes on the center rack. The edges should be firm and the very center should jiggle just a little. Remove the pan from the oven and cool until it’s easy to handle. Then cover the tops with plastic wrap and chill for at least 4 hours.Before serving, sprinkle remaining ¼ cup sugar over the top of the custard.Set the oven on broil and place a rack in the top position. Broil the sugar for 1–2 minutes until dark and caramelized. Don’t take your eyes off the pan. Sugar can turn black under the broiler in a matter of seconds. Once caramelized, crack the surface and serve!

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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.
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  • 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.
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EGGNOG CRÉME BRÛLÉE - THE PIONEER WOMAN – RECIPES ...
I’ve got a fabulous mash-up for you today. It’s a combination of two of my favorite holiday treats: eggnog and crème brûlée!
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  • Preheat oven to 325ºF. Place a 9 X 13 inch baking dish, filled halfway with water, on the bottom rack of the oven to create steam. Set the second oven rack to the middle position. Butter a 10-inch ceramic tart pan and set aside.In a large bowl, whisk egg yolks with ¾ cup sugar, vanilla, nutmeg and salt. Pour the cream into a sauce pot, and set over medium heat until it simmers. Then turn off the heat. Whisking the egg mixture feverishly, slowly pour the hot cream into the eggs. Whisk fast and pour slow to ensure you don't scramble the eggs. Whisk in the bourbon. Then pour the finished mixture into the prepared tart pan.Bake for 30 minutes on the center rack. The edges should be firm and the very center should jiggle just a little. Remove the pan from the oven and cool until it’s easy to handle. Then cover the tops with plastic wrap and chill for at least 4 hours.Before serving, sprinkle remaining ¼ cup sugar over the top of the custard.Set the oven on broil and place a rack in the top position. Broil the sugar for 1–2 minutes until dark and caramelized. Don’t take your eyes off the pan. Sugar can turn black under the broiler in a matter of seconds. Once caramelized, crack the surface and serve!
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  • To top: Dab the surfaces with a paper towel if you see any beads of condensation. Sprinkle 1 tablespoon of the remaining sugar onto each custard in an even layer. Use a kitchen torch to melt and brown the sugar. Or, if ramekins are broiler-safe, arrange them on a pan and broil until sugar melts and turns deep golden brown. (Ovens vary: Watch closely after 2 minutes. You may need to rotate pan or ramekins to brown evenly.) Let sugar harden a minute or so. If you like, pop them back in the fridge for up to an hour before serving.
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Eggnog? Did someone say Eggnog? Yes, another delicious dessert and this time a creme brulee. This is a more time consuming recipe but worth it! If you love Creme Brulee and Nog well..need I say more? This is one creamy, rich and nogalicious dessert as the flavors of rum, brandy and nutmeg are tasteful bites of heaven. The total time for this dessert is 4 1/2 hours so it would be better to make it ahead of time. Recipe from Pillsbury Christmas Cookbook.
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