EASY EGGNOG CREME BRULEE
This recipe is super easy--a rich and delicious twist to an old favorite. Cook the sugar top using a kitchen torch or just place under your broiler.
Provided by CARRIEANN23
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.
- Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.
- Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.6 g, Cholesterol 323.8 mg, Fat 31.2 g, Protein 6.3 g, SaturatedFat 18.1 g, Sodium 65 mg, Sugar 21.2 g
EGGNOG CREME BRULEE
I have been making creme brulee for my wife for quite some time and one day she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins.
Provided by Brian M Jones
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 4h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
- Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
- Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
- Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 30.8 g, Cholesterol 306 mg, Fat 23.7 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 88 mg, Sugar 23.5 g
EGGNOG CRèME BRûLéE
Enjoy this tasty eggnog crème brûlée topped with brown sugar - a perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan. Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
- In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
- Place pan in oven; pour hot water into pan until 1/2 to 3/4-inch up sides of ramekins.
- Bake at 325°F. for 30 to 35 minutes or until centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
- Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 310 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 29 g
EGGNOG CREME-BRULEE TARTLETS
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light coating of sugar on top is melted with a torch to create a glasslike coating that will shatter with the first forkful.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Roll out both disks of dough on a lightly floured surface to a scant 1/8-inch thickness. Using a round cookie cutter or an inverted bowl and a paring knife, cut out eight 4 1/2-inch disks. Fit into eight 3 1/4-inch ring tart molds, pressing into corners and up sides (do not trim edges). Transfer to a parchment-lined baking sheet; freeze until firm, at least 20 minutes and up to 1 day.
- Meanwhile, bring cream and 2 tablespoons granulated sugar just to a boil in a small saucepan. Whisk together yolks and remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisking constantly, ladle about one-half of hot cream mixture into yolk mixture. Pour egg mixture into pan and cook over medium-low, stirring constantly, until thick enough for spoon drawn through it to leave a trail, 3 to 5 minutes (do not let boil). Strain mixture into a heatproof measuring cup; stir in brandy and nutmeg.
- Preheat oven to 400 degrees. Trim dough shells flush with rims of tart molds. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake until golden and dry, about 1 minute more. Let cool slightly, about 10 minutes.
- Reduce temperature to 300 degrees. Divide custard evenly among shells, filling each almost to top. Bake until custard is just set around edges, 20 to 25 minutes. Let cool in molds on a wire rack 30 minutes. Remove rings and refrigerate until chilled and set, at least 1 hour and up to 1 day.
- Sprinkle each tart with about 2 teaspoons superfine sugar. Hold a handheld kitchen torch 3 to 4 inches above surface and move flame in a circular motion until sugar is deep golden brown. Serve immediately.
EGGNOG CRèME BRûLéE
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it's so fun to use.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
- Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
- Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
- With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 162 milligrams, Sugar 3 grams
EGG NOG BRULEE PIE
Categories Chocolate
Number Of Ingredients 11
Steps:
- In a medium sized heavy saucepan, whisk together cornstarch and sugar. Whisk in the 4 Tablespoons melted butter, egg nog, and whipping cream. Cook over medium heat, stirring constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla. Preheat oven broiler to high. In a small bowl, combine sugar and cinnamon. Pour mixture into pie crust and spread evenly. Drizzle with melted butter and sprinkle cinnamon sugar over the top. Place under the broiler until butter and sugar begins to bubble all over the surface--keep a close eye because it doesn't take long. Let pie cool to room temperature, then chill several hours before serving.
EGGNOG CREME BRULEE
Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just add the final yum factor to this creation.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from heat; stir in rum, vanilla and nutmeg., Transfer to ten 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours., In a small bowl, combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm.
Nutrition Facts : Calories 335 calories, Fat 25g fat (15g saturated fat), Cholesterol 259mg cholesterol, Sodium 54mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.
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