Easy, Eggnog Creme Brulee
Ingredients:
1 qt heavy cream
6 large egg yolks or 8 small
1 vanilla bean split, or 2 tsp vanilla extract
1/2 c granulated sugar plus 1/2 c for the brulee part
2 tsp cinnamon
1-1/2 tsp ground nutmeg
1/4 tsp ground clove
1 tbsp worth brandy
2 qt hot water for water bath
Tools needed:
6 creme brûlée dishes
Glass pyrex dish
Mixing bowl
Wire whisk
Small sauce pot
Torch
How to make it:
Preheat oven 325
Separate egg yolks from whites, reserving whites for other uses. Whisk egg yolks together with granulated sugar until pale. Mix in spices and vanilla extract if not using vanilla bean. Generally, I like to mix the sugar with the egg yolks right after the cream has been scalded/steeped for 5 minutes. I whisk the eggs with the sugar and spices, and immediately temper the cream and eggs. This is to keep the structure of the yolks. I found that adding sugar to eggs too soon will most often result in the eggs scrambling even if the creme brûlée is cooked to the correct temperature. The cream scalding is described below.
To scald the cream:
If using vanilla bean, split vanilla bean and scrape out the seeds. Add seeds and pod to cream and scald (heat just before the cream starts to boil) over medium high heat stirring the cream so vanilla seeds disperse in the cream. Keep an eye on it so it doesn't boil and/or boil over. This can happen very quickly. Once cream has been scalded, turn off heat and cover pot with lid. Let steep for 5 minutes.
After the cream has steeped, add 1 ladle full of the heated cream at a time to the eggs whisking constantly. Pour the heated cream slowly. This is tempering the eggs so that they do not scramble.
Once all cream is added to eggs, mix in the alcohol. Pour into 6-8 oz creme brûlée ramekins. Place ramekins into a roasting pan or glass pyrex dish and cover half way up the ramekin with hot water. Bake until it is set, but still trembling in the center. 40-45 minutes. The internal temperature is to be 165-175 when checked with a thermometer.
Cool and refrigerate at least 2 hours. Top with sugar and torch. Let rest for 5 minutes and serve.
