Eggnog crème brûlée

Watch it here

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Equipment we used

(This is not a comprehensive list)

• 4 oz. ramekins

• Kitchen torch with butane included

• 5-quart stainless steel mixing bowl

• Induction cooktop

• 3.5-quart Made In stainless steel saute pan

Ingredients

For the eggnog:

• 6 egg yolks

• 1/2 c. sugar

• 2 c. whole milk

• 1 c. heavy cream

• 1 tsp vanilla extract

• 3 whole cloves

• 1/2 tsp nutmeg

• 1/4 tsp ground cinnamon

For the crème brûlée:

• 4 egg yolks

• 1/4 c. sugar

• 1 c. heavy cream

• 1 c. eggnog

• sugar for the topping

Preparation

Eggnog:

1. Whisk egg yolks and sugar in a bowl until pale yellow. Set aside.

2. Heat milk, cream, vanilla, nutmeg, cloves, and cinnamon in a saucepan until just boiling. Remove from heat.

3. Gradually whisk hot milk into egg mixture to temper, then return to saucepan and whisk until combined.

4. Strain to remove any solids. Cool.

Crème Brûlée:

1. Preheat oven to 300˚F. Boil water.

2. Whisk egg yolks and sugar until pale yellow. Set aside.

3. Heat cream and eggnog until just boiling. Remove from heat.

4. Temper hot liquid into egg mixture, then return to saucepan and combine.

5. Strain to remove solids.

6. Pour into ramekins, filling just below the brim. Place in a baking tray and add boiling water halfway up the sides of the ramekins.

7. Bake 1 hr. or until edges set with a slight center wobble. Remove ramekins from water to cool, then refrigerate 3+ hours.

8. Sprinkle 1-1.5 tsp sugar on top of each ramekin. Torch or broil until sugar is glassy and amber brown.

9. Crack the sugar and enjoy!