Ever since I made the dairy-free version of Creme Brulee last summer, I have been looking for an excuse to make it again! Considering the fact that eggnog is made with eggs and cream, and Creme Brulee is made also made with eggs and cream….. it kind of made sense to me to create Eggnog Creme Brulee…..
I know, that wasn’t such a challenging concept. With the holidays, and the kids moving out, my mind has been a bit scrambled. The simplest things are challenging at this point!
My version is dairy-free, but if you make yours with cream…..you will be serving your Capricorn date a good dose of bone strengthening calcium. Okay, so that may be a bit of a stretch, but let’s just go with it shall we!
I am still trying to get the hang of my new camera, and so far I am still having fun. I haven’t had the desire to throw it out the window yet, lol Now if I could just have some daylight, I would be able to see what it can really do!
In case you are wondering….. yes, I am still using my make shift double-boiler, and it works perfectly…..
Sooooo, it’s four days until Christmas, did you remember to ask Santa for a kitchen torch?
It really does make this so much easier, just in case you are looking for a last minute gift idea for the chef in your life.
Eggnog Creme Brulee
|Prep time||10 minutes|
|Cook time||40 minutes|
|Total time||50 minutes|
- 6 large organic egg yolks
- 6 Tablespoons granulated sugar (divided)
- 1 1/2 teaspoons spiced rum or brandy
- 1/4 teaspoon fresh ground nutmeg
- 2 and 1/2 cups full fat coconut milk (shake well before opening - can substitute heavy cream)
- 2 Tablespoons organic brown sugar
If you do not have a kitchen torch, you can place under the broiler in your oven for a minute or two to melt the sugar. Watch very closely, or it will burn!
You can substitute heavy cream for the coconut milk if desired.
This recipe will be partying at these link parties!