Eggnog Crème Brûlée
Picture yourself around the table, spoons ready to crack the golden crust of your Eggnog Crème Brûlées, while enjoying the warm glow of festive lights. It's not just a dessert, it's an opportunity to celebrate by enjoying a dessert made with proudly Canadian dairy products! Prepare them ahead of time and caramelize them just before serving, for a guaranteed WOW effect!
- Prep: 20 min
- Baking: 45-50 min
- Resting: 3 hours in the fridge
Ingredients
- 3 egg yolks
- 1/4 cup (60 ml) sugar
- 1 pinch salt
- 1 cup (250 ml) Canadian half-and-half cream
- 1 cinnamon stick
- 1/4 tsp (2 g) nutmeg
- 1 tsp (5 ml) vanilla bean paste
- 1 tsp (5 ml) white sugar to sprinkle over cream
Make it with Canadian Dairy
Find these ingredients with our Blue Cow Spotter:
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Preparation
Preheat oven to 300°F (150°C).
In a bowl, whisk egg yolks, sugar and salt until pale and fluffy.
In a saucepan, combine half-and-half cream, cinnamon, nutmeg and vanilla. Bring to the boil.
Gradually pour the hot cream into the egg yolk mixture and whisk vigorously.
Pour the mixture into your ramekins.
Place the ramekins in an ovenproof dish and add hot water to the bottom of the dish up to halfway up the ramekins.
Bake at 300°F (150°C) for 45-50 minutes.
Chill in the refrigerator for at least 3 hours.
Sprinkle sugar over creams and caramelize with a blowtorch until a crisp, golden crust forms.
Enjoy !
