Eggnog Creme Brulee

Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Amt & Ingredient
2-1/2 cups whipped cream
3/4 cup sugar
2 oz. light brown sugar, firmly packed
1-1/4 tsp. nutmeg
5 egg yolks
3 tbsp. brandy
1 tbsp. vanilla

Procedure:
• Preheat oven to 300 degrees.
• Butter 6 shallow ramekins. Set aside.
• In heavy, medium-size saucepan, heat cream until it just comes to a boil; reduce heat, keep hot.
• Blend 1/4 cup sugar, brown sugar and 1 tsp. nutmeg for 30 seconds; transfer to airtight plastic bag.
• Combine remaining 1/2 cup sugar, yolks, brandy, vanilla and remaining 1/4 tsp. nutmeg in bowl and blend until fluffy — about one minute.
• Pour in 1 cup hot whipping cream and mix 5 seconds; transfer mixture to medium bowl. Stir in remaining 1-1/2 cups hot cream.
• Pour mixture into prepared ramekins; set the dishes in a shallow baking pan and transfer the pan to the oven.  Pour enough boiling water into the baking pan to come halfway up the ramekins.
• Bake until custard is just set around the edges, about 1 hour.
• Remove dishes from water bath; cool to room temperature, then cover and refrigerate at least 6 hours.
• Sprinkle reserved sugar on top of custard and caramelize under a broiler or with a torch.

Yield: 6 servings