Eggnog Creme Brulee
Rich and creamy Eggnog Creme Brulee, with or without the dairy and spiked for the holidays. It's the perfect dessert to impress your guests!
creamy dessert recipe, eggnog dessert
spiced rum or brandy
fresh ground nutmeg
full fat coconut milk
shake well before opening - can substitute heavy cream
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 one 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.
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.
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