Eggnog Crème Brûlée
Crème brûlée is such a classic it is nice to throw a seasonal twist to it.
Ingredients
4 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
8 free range egg yolks
1/4 cup light rum
1/2 tsp ground nutmeg
Pinch of salt
Golden brown sugar
Directions
Preheat oven to 350°F.
In a heavy saucepan combine the heavy cream, sugar and vanilla bean. Heat just until the sugar is dissolved. In a bowl, whisk the egg yolks and gradually whisk in the warm cream, rum, nutmeg and salt. Remove the vanilla bean and scrape the seeds into the cream mixture.
Pour the mixture into 8, 6 oz ramekins. Transfer the ramekins into a large shallow baking dish that has been lined with a tea cloth. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake in the preheated oven until a knife inserted into the custard comes out clean, approximately 30 minutes.
Chill the ramekins, minimum 2 hours.
Preheat the broiler. Sieve a layer of brown sugar on top of each ramekin, approximately 1/4-inch thick. Broil 4 to 6 inches away from the broiler until the sugar melts and caramelizes.
Chill for at least 30 minutes before serving.