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Eggnog Crème Brûlée


Eggnog Crème Brûlée

Impress your guests by elevating your traditional holiday dessert game with Debbie Matenopoulos' festive Crème Brûlée.
Instructions Close

Eggnog Creme Brûlée

Debbie Matenopoulos



·      1 cup eggnog

·      1 cup heavy whipping cream

·      1 tsp vanilla bean paste or 1 vanilla bean split

·      4 egg yolks

·      1/4 cups sugar

·      1 tbsp mascarpone (optional)

·      1 pinch cinnamon

·      As needed sugar in the raw



1.     Preheat oven to 325 degrees.

2.     In a small sauce pot, combine egg nog and whipping cream and vanilla bean paste (or bean). Bring to a simmer until begins to thicken slightly. Remove from heat.

3.     In a mixing bowl, add egg yolks and sugar. Whisk vigorously until they become a lighter color and more

4.     fluffy. Add an optional tablespoon of mascarpone to this mixture

5.     Slowly ladle in a cup of the eggnog mixture to the eggs while whisking it all together. Be sure not to add too quickly as it will scramble the eggs. Add pinch of cinnamon here as well.

6.     Add the rest of the eggnog mixture to the eggs.

7.     In a baking dish place four ramekins and pour hot water in the pan about half way to the outside of the ramekins to create a water bath.

8.     Using a fine mesh strainer, pour liquid through it into a measuring cup or bowl. Then ladle or pour mixture to divide evenly into each ramekin.

9.     Bake in oven for 25-30 minutes. Remove when the eggnog mixture only jiggles slightly.

10.  Let cool in the fridge




To plate:

With the ramekins arranged on a baking sheet, pour sugar in the raw on each ramekin so they each have a coat of sugar on top. Place the sheet in the broiler for a few minutes at a time until the crust is golden brown.

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