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Monday, December 31, 2012

Chew on This | Egg Nog Creme Brûlée

Am I too late? Have you already planned your party feast for tonight? What about tomorrow? Is your meal prepped and ready? 

If not, I have something that will kick the New Year off with a tasty bang. Creme Brûlée. And not some silly, standard creme brûlée, Egg Nog Creme Brûlée. 

That's right.

What better way to christen the New Year? 

This noggy, and a tab boozy, creme brûlée is a good end to this evening's frivolity. Or a super start to next year's sweet goodness

Make a double batch and you can end 2012, and start 2013, in the best way possible. 

Don't be shy, dig in!

Happiest, healthiest and bliss-fullest New Year to you!

Cares and Mimi

Here's our recipe:

Egg Nog Creme Brûlée 
(makes 6 servings)
(adapted from Ina Garten)
1 large egg
4 large egg yolks
1/2 C granulated sugar, plus 1-2 tablespoon for each serving
3 C egg nog
1 1/2 T dark rum

Preheat oven to 325℉.

In a mixing bowl, mix together your egg, egg yolks and 1/2 cup of sugar, with a mixer using a paddle attachment, until just combined. Set aside. Next, pour your egg nog into a large sauce pan and place over medium-low heat. Heat egg nog just to scalding (very hot), but DO NOT boil. When egg nog is ready, add your rum and stir. Now, carefully stream your hot egg nog into your egg mixture while the mixer is on low. Once all combined, place a fine mesh sieve over a large liquid measuring bowl and pour the egg nog mixture through to remove any bits of egg that make have cooked.

Divide the mixture between 6 ramekins that have been placed into a large baking dish. Carefully pour boiling water into the baking dish so that it comes halfway up the sides of the ramekins. Place baking dish into the oven and bake for 35-45 minutes or until the custards are just set (the custards should slightly wobble). Remove from the oven and carefully remove each ramekin and allow to cool to room temperature and then refrigerate until firm.

To serve, sprinkle 1-2 tablespoons of sugar evenly over the top of each ramekin. Place ramekins back in the baking dish and place under the broiler until sugar caramelizes (approximately 2-3 minutes). Remove from the oven and allow to cool for a minute or until sugar hardens. Serve and enjoy!

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