Eggnog Creme Brulee

I have been making creme brulee for my wife for quite some time and one day she asked me, 'Honey, is it possible to make creme brulee out of eggnog? I think that would be so yummy.' So, I bought some eggnog and set about finding out if it is possible, and it is. You can also take the same recipe and pour it into a prepared pie crust for an eggnog custard pie. It's a lot less work and hassle than individual ramekins.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 368 Calories

Ingredients

• ¼ cup white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract (Optional)
• 2 cups eggnog
• 1 dash ground cinnamon (Optional)
• 1 dash ground nutmeg (Optional)
• 3 ounces mascarpone cheese, softened

Recipe Instructions

Step 1

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 half-way up the sides of the ramekins.

Step 2

Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.

Step 3

Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone 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.

Step 4

Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.

Step 5

Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.