Eggnog Crème Brûlée

Serves
4
Cook
1 h 30 min to 2 h
Cool
2–3 h
Chill
12 h
Total
15 h 30 min to 17 h

Ingredients

Custard

  • 1201/2mlcupraisins, soaked in rum for at least 1 month
  • 4802mlcupsheavy whipping cream
  • 2tbspvanilla extract, pure
  • 572gozwhite chocolate
  • or 1201/2mlcupsugar, or to taste
  • 2tbspmaple syrup
  • 4egg yolks
  • 1/4tspcinnamon, ground
  • 1/4tspnutmeg, ground
  • 1tbspcognac, optional
  • 1tbspdark rum, optional

Topping

  • 4tbspturbinado sugar
  • or 4tbspraw sugar

Equipment

  • crème brûlée dishes, about 120 ml each1/2 cup each
  • saucepan
  • whisk
  • large shallow pan, for the water bath
  • kitchen torch or broiler

Steps

Custardat the start

  1. Heat the oven to 140°C275°F.

  2. Heat the cream and vanilla in the saucepan and bring to a boil. Add the white chocolate and maple syrup and mix well.

  3. In a separate bowl, whisk the egg yolks, cinnamon and nutmeg together until well blended.

  4. Slowly add the hot cream mixture, whisking. Add the cognac and rum and mix well.

  5. Divide the raisins between the dishes and top with the custard.

Bake

  1. Set the dishes in the shallow pan and pour in hot water to come three-quarters of the way up their sides.

  2. Bake for .

Cool and chillafter 2 h

  1. Take the dishes out of the oven and cool at room temperature for .

  2. Refrigerate for at least , ideally overnight.

Serveafter 17 h

  1. Sprinkle the sugar evenly over the custards, about 1 tbsp per custard.

  2. Carefully melt the sugar with the torch until it caramelizes. Serve immediately.

Notes

  • Rum raisins: the raisins need to soak in rum for at least a month, so start them well ahead.
  • Water bath: the hot water surrounds the custard with gentle heat, which keeps it from curdling.
  • Without a torch: put the custards under the broiler for about 2–3 minutes, until the sugar melts and turns light brown. Don't let the custard get too warm.

Source: chefjeanpierre.com