TITLE: Tender Greens | Cookbook | Eggnog Creme Brulee
Tender Greens | Cookbook | Eggnog Creme Brulee
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DESC: Eggnog Creme Brulee Yield: (6) 8 oz. ramekins This warming creme brulee is perfect for the holiday season. With flavors of nutmeg, cinnamon and brandy, it brings an average creme brulee to another level. Ingredients:          2 ½ cups heavy cream          ¾ teaspoon nutmeg, freshly ground          1 teaspoon vanilla extract          ½ teaspoon salt        ...
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Eggnog Creme Brulee

Eggnog Creme Brulee

Yield: (6) 8 oz. ramekins

This warming creme brulee is perfect for the holiday season. With flavors of nutmeg, cinnamon and brandy, it brings an average creme brulee to another level.

Ingredients:

         2 ½ cups heavy cream

         ¾ teaspoon nutmeg, freshly ground

         1 teaspoon vanilla extract

         ½ teaspoon salt

         1 cinnamon stick, whole

         5 egg yolks

         ½ cup sugar

         3 tablespoons brandy 

Directions:

  1. Bring cream, nutmeg, vanilla, salt, and cinnamon stick to a boil.Turn off the heat, cover, and let it steep for 30 minutes.
  2. Whisk yolks, sugar, and brandy together in a separate bowl.
  3. Slowly temper cream mixture into yolk mixture by streaming in small amounts of the cream mixture into the yolk mixture, while whisking constantly.
  4. Portion cream mixture into (6) 8 oz. ramekins.
  5. Place filled ramekins in a pan and fill bottom of pan with hot water until it reaches the middle of the ramekins.
  6. Bake at 300 degrees for 20-25 minutes, or until creme brulees are set.
  7. Allow to cool to room temperature, and then transfer to the refrigerator to set.
  8. To serve, sprinkle a good layer of raw sugar over the top and torch creme brulee until golden and caramelized.
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