I have a huge sugar-crush on crème brûlée and ever since I tried it in 2010 in Las Vegas, I’ve wanted to create my own version.
And here I am, three years later, and it hit me…
- 1 cup Heavy Cream
- 1 cup Eggnog
- 1/2 vanilla bean (split)
- 1/4 tsp Nutmeg
- 3 egg yolks
- 1 whole egg
- 1/4 cup sugar
- brown sugar (to coat)
- Preheat oven to 325 degrees.
- Heat heavy cream, eggnog, vanilla bean and nutmeg. Bring to a boil. Remove from heat and let sit for 10 minutes, stirring occasionally to prevent milk 'skin' from forming.
- Combine egg yolks, whole egg and sugar in an electric mixer (I used my KitchenAid stand mixer)
- Remove vanilla bean from cream mixture and scrape seeds into the mixture.
- Slowly and steadily add the cream mixture to the eggs and sugar and mix on low until combined (I mixed on the lowest two settings on my mixer).
- Strain the mixture through a fine strainer.
- Pour into ramekins and place in an oven-safe baking dish.
- Pour water in dish around ramekins so that the water comes up the ramekins about half way (do not get water in any of the ramekins).
- Bake in oven for 25 - 30 minutes (until it trembles slightly when moved).
- Cover the top with brown sugar and caramelize with a torch.
- Let cool a little and serve.
- The serving size is dependent on the ramekin size. You can get 6-8 servings by using an extra small ramekin (like I used), or 4-6 servings by using a small-medium sized ramekin.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.