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Eggnog Creme Brulee

Eggnog Creme Brulee

The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook and our new recipe blog on bigtex.com. Enter your favorite recipe in one of our Creative Arts competitions for your chance to be in the spotlight!

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Sue Rainey – Pottsboro, Texas
2nd Place – Bacon and Egg Contest, 2011

Ingredients

4 c. whipping cream
2/3 c. sugar
8 lg. egg yolks
1/4 c. dark rum
1 T. brandy
1/2 tsp. ground nutmeg
Pinch of salt
1/3 c. packed brown sugar

Directions

Preheat oven to 350º. Place 11 x 8-inch or four smaller shallow ceramic baking dishes in roasting pan. Mix whipping cream and 2/3 cup sugar in medium saucepan. Bring to simmer, stirring until sugar dissolves.
Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, then rum, brandy, nutmeg and salt. Pour into baking dish. Pour enough hot water in pan to come halfway up sides of dish. Gradually transfer pan to oven. Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, 30-45 minutes.

Remove ceramic dish from water. Chill custard on rack until cold, 3 hours.

Preheat broiler. Press brown sugar through strainer over custard to cover completely, even. Watching closely, broil custard 4-6 inches from heat source until sugar bubbles, caramelizes, 2 minutes. Chill custard until topping hardens, 1-3 hours.

Serve cold.

Serves 8.

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