First things first: HAPPY THANKSGIVING! I hope you’re not all online to read my recipe today, but that you’ll keep this one in your back pocket for the next holiday coming up (or your next dinner party. Or weeknight snack.).
Real Talk: I didn’t write this recipe down as I was making it. This week has been a struggle to recover all my thoughts on the matter. I was so proud of the photos that I got a bit sidetracked. But alas, here we are. (But just look at the shine on those babies up there….Thanks Nagi! *affiliate*)
Regarding Egg Nog: Justin’s family is the most enthusiastic family I’ve ever seen. Growing up, they all had their own half-gallons in the fridge during the Christmas season. And they marked the liquid level on them after they drank it each day so that they would know if someone else drank out of their container. Please understand this was a very serious matter.
Personally, I can’t really do the stuff. I think it’s the thickness. It’s just so unbelievably heavy, especially when you get the “good” stuff from Braum’s, or other local dairies. BUT the flavor profile is all there in this dessert. I figured this could make us both happy – egg nog flavoring IN my favorite dessert…how could we go wrong?! (Note: yes, this means there is no actual egg nog inside this dessert, although it is indeed made of eggs and spices!)
I was also SO surprised at actually how simple creme brulee is to make in the first place! No more paying $6 for it at restaurants, after making it at home for the first time!! I used some fresh local eggs, and I’m sure it added to the richness and silky texture of the custard. We don’t have a fancy food blow torch, but Justin broke out his big camping butane torch…Worked like a charm. Plus, we didn’t catch the house on fire. That was a bonus.
Does your family have an unusually strong attachment to a holiday food item? I think my family’s would be these cookies. Let me know in the comments!
Egg Nog Creme Brulee
- 1 ¾ C. heavy cream
- ¼ C. milk
- 1 split and seeded vanilla bean
- 1/3 C. white sugar
- 5 egg yolks local
- ½ t. nutmeg
- ½ t. cinnamon
- sugar for topping
- Preheat oven to 350 degrees Fahrenheit.
- Heat cream and milk together with vanilla bean on the stove on low heat.
- Whisk together sugar and egg yolks until frothy and well combined.
- Temper the egg yolks by streaming in a small amount of hot cream liquid and whisking to incorporate. Add the rest of the mixture slowly.
- Stir in nutmeg and cinnamon.
- Pour into individual ramekins, and place in an oven-safe dish.
- Fill dish with a water bath until the water level reaches about halfway up the outsides of the ramekins.
- Bake for 35-45 minutes, or until not jiggly in the centers.
- Remove to cool.
- Sprinkle white sugar generously on the top of each custard, and caramelize the tops with a blow torch.
The custards are best eaten when chilled. I recommend the custards being cold prior to torching. You can also refrigerate the custards if you're planning on eating them a day or two later. Just wait until you're ready to eat them to brulee the tops for that nice, crunchy finish!
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