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December 14 2010

Eggnog Creme Brulee

Egg Nog Creme Brulee: serves 4

1 - cup heavy whipping cream 40%
1 - cinnamon stick
1 - clove
1/2 Tbl. Cuarenta Y Tres Rum
1/2 Tbl. Jim Beam
1/2 oz. Brandy
2 oz. powder sugar
2 tsp. corn starch
pinch - whole grated nutmeg
1 oz. Marscapone cheese
4 - extra large egg yolks

4 -brulee dishes   
sugar to burn
1 mini torch


            In a sauce pot , bring cream, cinnamon, and clove to a simmer and steep spices. In a mixing bowl, place eggs, sugar, liquors, corn starch,cheese, and nutmeg and whip until dull in color. Pour half the cream mixture into egg mixture and blend well. Then pour the remaining cream in and whisk until slightly thickened.Take out cinnamon and clove. Pour mixture into the 4 brulee dishes and chill overnight. At service, sprinkle sugar on brulee and brown with the torch. Serve