Eggnog Crème Brulée
Hiland Dairy and the chefs at UA Pulaski Tech teamed up to make an Eggnog Crème Brulée. View the video using this link!
Eggnog Crème Brulée
Ingredients
- 2 Cups Hiland Dairy Eggnog
- 4 Egg Yolks
- 1/4 Cup White Sugar
- 3 Ounces Hiland Dairy Cream Cheese softened
- 1 Dash Nutmeg (Optional)
- 1 Dash Cinnamon (Optional)
- 1 Tsp Vanilla Extract (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to halfway up the sides of the ramekins.
- Pour the Hiland Dairy eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers for about 10 minutes.
- Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the Hiland Dairy cream cheese until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
- Bake in preheated oven until the custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
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