Eggnog Creme Brulee
Description
Creme brulee made with holiday eggnog in its custard mixture turns a delectable dessert into one that's sublime. The eggnog custard can also be used with a prepared pie crust to make a pie.
Ingredients
•
2 cups eggnog
•
4 egg yolks
•
1/4 cup white sugar
•
3 ounces mascarpone cheese, softened
•
1 teaspoon vanilla extract
•
1 dash ground nutmeg
•
1 dash ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
2
Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
3
Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
4
Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5
Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.