From Executive Pastry Chef Annette Picha of Tender Greens Restaurant Group, this warming crème brûlée is perfect for the holiday season. With flavors of nutmeg, cinnamon and brandy, it takes an average crème brûlée to an entirely different another level, with brandy, nutmeg, and holiday baking spices. Serve this at the end of your holiday feast for a special treat for guests, along with a spiked coffee cocktail.
Eggnog Crème Brûlée
By Executive Pastry Chef Annette Picha
Yield: 6 8 oz ramekins
- 20 oz heavy cream
- 3/4 tsp nutmeg, freshly ground
- 1 t vanilla extract
- 1/2 tsp salt
- 1 cinnamon stick, whole
- 5 egg yolks
- 3.5 oz sugar
- 3 Tbs brandy
Bring cream, nutmeg, vanilla, salt, and cinnamon stick to a boil. Turn off the heat, cover, and let it steep for 30 minutes. Whisk yolks, sugar, and brandy together in a separate bowl.
Slowly temper cream mixture into yolk mixture by streaming in small amounts of the cream mixture into the yolk mixture, while whisking constantly.
Portion into 6- 8 oz ramekins. Place filled ramekins in a pan and fill bottom of pan with hot water until it reaches the middle of the ramekins.
Bake @ 300 for 20-25 minutes, or until creme brulees are set. Allow to cool to room temperature, then transfer to the refrigerator to set.
To serve, sprinkle a good layer of raw sugar over the top and torch it until golden and caramelized.