Eggnog crème brûlée
This creamy dessert has festive hints of nutmeg, vanilla and rum beneath its crisp, caramel shell. Your kitchen will smell divine!
Chef Samantha WardExquisite Desserts
, Palm Desert
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2 large eggs
10 egg yolks
9 tbsp. sugar, plus additional for crème brûlée caramel
1 vanilla bean, seeds scraped into the sugar (or 1 tsp. vanilla extract)
3 cups heavy cream
1 cup eggnog
3 tbsp. dark rum
1/2 tsp. nutmeg
Preheat oven to 315 degrees. In a large bowl, whisk together whole eggs and egg yolks. Add 9 tbsp. sugar with scraped vanilla bean, then add cream, eggnog, rum and nutmeg. Whisk until thoroughly combined.
Pour mixture into ramekins and place ramekins in a larger, deep baking dish for a water bath. Place baking dish in oven and gently pour water around ramekins to come halfway up the molds.
Bake for 30 to 45 minutes or until custard is set. Remove from oven and let rest until room temperature. Sprinkle sugar generously over each custard. Place under broiler or use a crème brûlée torch to burn sugar into a caramel shell on each custard. Serve immediately after caramel has hardened.