Creme brulee made with holiday eggnog in its custard mixture turns a delectable dessert into one that's sublime. The eggnog custard can also be used with a prepared pie crust to make a pie.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
368 Calories
Recipe Instructions
Step 1
Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
Step 3
Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
Step 4
Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
Step 5
Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
