Eggnog Creme Brulee & cooking with astrology

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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! 😉

Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.

In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, nutmeg, and spiced rum/brandy until thick and creamy…..

In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat.

Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk…..

Pour in remaining milk, and beat to combine…..

Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 – 4 minutes…..

Remove mixture from heat and pour into 1) large shallow oven-proof dish, or 4 small ones….

Bake in preheated oven for 30 minutes. Bake in preheated oven for 30 minutes…..

Place in the refrigerator for 1 hour, or overnight.

Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl. Sprinkle sugar mixture over chilled custard…..

Using a kitchen torch, melt the sugar on top of the Eggnog Creme Brulee…..

Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again…if you can wait that long…..

Sooooo, it’s four days until Christmas, did you remember to ask Santa for a kitchen torch?

Mine is actually a real blow torch {affiliate link} that gets stored in the garage, but it works great… just in case you are looking for a last minute gift idea for the chef in your life. 😉

So what do you think of this month’s meal? We started with Creamy Pumpkin Soup with bacon and pumpkin seeds. We had Stuffed Peppers for dinner, and next up…..Gingerbread Cinnamon Rolls for breakfast.

Enjoy!!

Eggnog Creme Brulee

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Serves	4
Prep time	10 minutes
Cook time	40 minutes
Total time	50 minutes
Meal type	Dessert

Rich and creamy Eggnog Creme Brulee, without the dairy spiked for the holidays. It's the perfect dessert to impress your guests!

Ingredients

• 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

Directions

Preheat oven to 300 degrees. Fill a large pot with an inch or two of water and bring to a boil.

In a large stainless steel mixing bowl, beat together egg yolks, 4 Tablespoons sugar, nutmeg, and spiced rum/brandy until thick and creamy.

In a small saucepan over LOW heat, stir and heat coconut milk until it almost comes to a boil. Remove from heat

Use a ladle to pour a small amount of heated milk into the egg yolk mixture. We do not want to make scrambled eggs. Pour in a second ladle of milk.

Pour in remaining milk, and beat to combine.

Place mixture on top of the pot of boiling water. Reduce heat to simmer, and stir over simmering water until mixture lightly coats the back of a spoon, about 3 - 4 minutes.

Remove mixture from heat and pour into 1) large shallow oven-proof dish, or 4 small ones.

Bake in preheated oven for 30 minutes.

Place in the refrigerator for 1 hour, or overnight.

Just before you are ready to serve, mix 2 Tablespoons of brown sugar with remaining 2 Tablespoons of granulated sugar in a small bowl.

Sprinkle sugar mixture over chilled custard.

Using a kitchen torch, melt the sugar on top of the creme brulee.

Allow sugar to cool, and place in refrigerator for a few minutes until custard is set again...if you can wait that long.

Note

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!