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