Eggnog Creme Brulee
Ingredients
- 2 cups eggnog
- 4 egg yolks
- ¼ cup white sugar
- 3 ounces mascarpone cheese, softened
- 1 teaspoon vanilla extract (Optional)
- 1 dash ground nutmeg (Optional)
- 1 dash ground cinnamon (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
- Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
- Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
- Bake in the preheated oven until custard 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.
Source
Original recipe: View Original