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Eggnog Creme Brulee

Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just add the final yum factor to this creation.—Taste of Home Test Kitchen

10 ServingsPrep: 25 min. Bake: 35 min. + chilling

Ingredients

2 cups eggnog
2 cups heavy whipping cream
8 egg yolks
1/3 cup plus 3 tablespoons sugar, divided
2 tablespoons spiced rum
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3 tablespoons brown sugar

Directions

In a large saucepan, combine the eggnog, cream, egg yolks and 1/3 cup
sugar. Cook and stir over medium heat until mixture reaches 160°
or is thick enough to coat the back of a metal spoon. Remove from
the heat; stir in the rum, vanilla and nutmeg.
Transfer to ten 6-oz. ramekins or custard cups. Place cups in a
baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
325° for 35-40 minutes or until centers are just set (mixture
will jiggle). Remove ramekins from water bath; cool for 10 minutes.
Cover and refrigerate for at least 4 hours.
In a small bowl, combine the brown sugar and remaining sugar. If
using a creme brulee torch, sprinkle custards with sugar mixture.
Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand
at room temperature for 15 minutes. Sprinkle with sugar mixture.

2 of 2

Eggnog Creme Brulee (continued)

Directions (continued)

Broil 8 in. from the heat for 4-7 minutes or until sugar is
caramelized. Refrigerate for 1-2 hours or until firm. Yield: 10
servings.

Nutrition Facts: 1 serving equals 335 calories, 25 g fat (15 g saturated fat), 259 mg cholesterol, 54 mg sodium, 23 g carbohydrate, trace fiber, 5 g protein.