Eggnog Crème Brûlée
SMITH’s Heavy whipping cream
plus 1 TBSP superfine sugar
halved and seeded
Preheat oven to 350°F.
Combine SMITH’s eggnog, SMITH’s heavy whipping cream, egg yolks and 1/3 cup superfine sugar in large saucepan.
Cook eggnog mixture on medium heat until it is 160°, stirring often.
Remove from heat and stir in nutmeg, cinnamon, vanilla been seeds.
Fill 6-10 ramekins.
Place ramekins on 9×13 pan, fill pan with 1 inch of boiling water, about 1/2 way up your ramekins.
Cover with aluminum foil.
Bake for 50-60 minutes or until the centers are set.
Remove ramekins with tongs and place in another pan. Cover with plastic and refrigerate for 4 hours or overnight.
When ready to serve, combine 1 TBSP brown sugar and 1 TBSP superfine sugar and sprinkle about ¼ – ½ tsp of sugar mixture on top of each Eggnog Crème Brûlée.
If using a torch, heat sugar in circular motion until it caramelizes. Serve immediately.
If not using a torch, broil about 8 inches from heat for 3-5 minutes or until sugar caramelizes.
Serve with garnish of fresh pomegranate seeds, raspberries, or blueberries.
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