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EGGNOG CRÈME BRÛLÉE


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  • Author: Shanda Combs
  • Total Time: 3 hours 50 minutes

Description

If you want a quick, easy, warm, traditional and decadent dessert, you can’t go wrong with whipping up this Eggnog Creme Brulee recipe. It only takes minutes to mix up, but you will have to have some patience with the cooking and cooling to let this custard dessert set. The hard sugar topping is a delight for kids and adults!


Ingredients

Units Scale
  • 1 egg yolk
  • 1 Tbs sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • approximately 1/2 cup rehydrated goat cream (see rehydration instructions below)
  • Extra sugar for the burnt sugar topping (up to 1 Tbsp sugar)

Instructions

For the Cream:

  1. You will need a kitchen scale for this. First measure out 75 g of Goat Milk Cream flakes. You can do this by putting a bowl on the kitchen scale, change the measurement to grams, push tare to zero out the weight of the bowl, and then add in Goat Milk Cream until the scale reads 75g.
  2. Pour the 75 g of Goat Milk Cream into a blender (I used a Vitamix).
  3. Add 6.25 oz water to the blender. Blend the cream and the water until smooth.

For the Creme Brulee:

  1. Preheat oven to 250 F.
  2. Mix egg yolk and 1 Tbs sugar in a 2 cup measuring glass with a fork until well mixed.
  3. Add in the vanilla extract and nutmeg and mix with your fork.
  4. Add in liquid goat cream up until the 1/2 cup line. Mix well with the fork or whisk if needed.
  5. Pour into an oven safe ramekin or glass 1 cup container (I use the Anchor or Pyrex brand glass containers that are oven safe).
  6. Carefully place the container into the heated oven and bake for 45 minutes. It should have a slight jiggle in the middle when done. It will continue to cook even after being pulled out of the oven.
  7. Let cool for around half an hour until slightly warm to the touch. Transfer to the fridge and let set for a few hours.
  8. Remove from fridge and sprinkle a light layer of sugar all around the top. Use a blow torch held about 2 inches above the dessert, moving around in circles, while the flame starts to melt the sugar. You may need to take a break to let the smoke stop, then proceed again until all the sugar is melted and hard. Now you are ready to break the topping and eat!

Notes

  1. For those without a blow torch, Adam Ragusea has a great video “No-Torch Crème Brûlée” on YouTube on how to melt the sugar on the stove with a few drops of water and a tiny squeeze of honey. Then you pour the mixture quickly over the top of the crème brûlée and rotate the container around to evenly spread the caramelized, liquid sugar topping. This recipe has been adapted from his recipe.
  2. The recipe can be doubled, tripled or quadrupled. For doubling, double the ingredients and pour in cream to bring up to the 1 cup line, for tripling, triple ingredients and pour in cream to bring up to the 1 ½ cup line, etc.
  • Prep Time: 5 minutes
  • Set Time: 3 hours
  • Cook Time: 45
  • Category: Dessert