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Eggnog Creme Brulee

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By Beverly Bundy

Posted July 23rd, 2007

This article is reprinted with permission from The Century in Food: America's Fads and Favorites, by Beverly Bundy, (2002, )

The Century in Food: America's Fads and Favorites

Servings:	8
Author Notes:	The recipe was originally developed by the Pillsbury company. Click the link to learn more and for more sample recipes.
Ingredients:	3 cups heavy cream 5 egg yolks 2 eggs 1/2 cup white sugar 2 tablespoons dark rum 1 tablespoon brandy 1 teaspoon vanilla 1/2 teaspoon nutmeg hot water 1/2 cup firmly packed brown sugar, divided
Instructions:	Heat oven to 325° F. Place eight 6-oz. ramekins or custard cups in a 15X10X1 inch baking pan. Heat cream in a medium saucepan just to a simmer. Remove from heat. In a medium bowl, combine egg yolks and eggs; beat well. Stir in white sugar until combined. With wire whisk, stir in hot cream until well-blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins. Place pan in oven; pour hot water into pan until it's 1/2 to 3/4 inch up the sides of the ramekins. Bake for 30-35 minutes or until the centers are just set. Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate 3 hours or overnight. Before serving, place ramekins back in the baking pan. Top each with 1 tablespoon brown sugar. Broil 4-6 inches from the heat for 1-2 minutes or until sugar is melted. Watch closely. Store in refrigerator.