Ingredients and Weight:
- Heavy cream: 3 cups (720 ml)
- Eggnog: 1 cup (240 ml)
- Whole milk: 1 cup (240 ml)
- Egg yolks: 6
- Sugar: 1/2 cup (100 grams)
- Vanilla extract: 1 teaspoon (5 ml)
- Ground nutmeg: 1/4 teaspoon (1 gram)
- Muscovado sugar, for topping: 1/4 cup (50 grams)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Easy-Medium)
Preparation Method Steps:
- Preheat oven to 325°F (165°C).
- In a large bowl, whisk together the heavy cream, eggnog, whole milk, egg yolks, sugar, vanilla extract, and nutmeg.
- Strain the mixture into a 9-inch (23 cm) baking dish.
- Bake for 45-50 minutes, or until the edges are set and the center is still slightly wobbly.
- Let cool completely, then refrigerate for at least 4 hours.
- Before serving, sprinkle muscovado sugar evenly over the surface of the creme brulee.
- Use a kitchen torch to caramelize the sugar until it is golden brown and bubbling.
Nutritional Information:
Serving size: 1/8 of recipe
Calories: 220
Fat: 15 grams
Carbohydrates: 18 grams
Protein: 5 grams
Dish Characteristics:
- Creamy and custard-like texture
- Rich and eggnog-flavored
- Caramelized sugar topping adds a crispy and sweet contrast
User Comments:
- "This creme brulee is the perfect blend of eggnog and custard. It's creamy, rich, and has a wonderful caramelized sugar topping."
- "The nutmeg adds a subtle but delicious warmth to this dessert."
- "I love that this recipe is easy to follow and doesn't require any special equipment or ingredients."
- "This is a perfect dessert for the holidays or any special occasion."
- "The combination of eggnog and creme brulee is genius. I highly recommend giving this recipe a try!"
Special Precautions and Tips:
- Be sure to strain the custard mixture before baking to remove any lumps.
- Refrigerate the creme brulee for at least 4 hours before caramelizing the sugar, as this will help it set properly.
- When caramelizing the sugar, use a kitchen torch that has a wide flame. This will help to ensure that the sugar caramelizes evenly.
