Recipe Eggnog creme brulee : Practical and Delicious

Recipe Eggnog creme brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Eggnog creme brulee. You are currently reading Recipe Eggnog creme brulee : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Eggnog creme brulee requires 20m, cook 40m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Get into the holiday spirit with a creme brulee dessert inspired by the taste of Christmas - eggnog!

Ingredients:

9 Ingredients

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  750ml (3 cups) thickened cream
  
  
  


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  1 vanilla pod, split, seeds scraped
  
  
  


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  2 cinnamon sticks, bashed
  
  
  


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  3 whole cloves
  
  
  


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  8 egg yolks
  
  
  


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  75g caster sugar
  
  
  


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  2 tbsp brandy
  
  
  


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  Freshly grated nutmeg
  
  
  


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  6 tbsp pure icing sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150C/130C fan forced. Lightly grease six 150ml shallow baking dishes or ramekins and place in a roasting pan. Place the cream, vanilla seeds, cinnamon sticks and cloves in a saucepan over low heat. Slowly bring just to boiling point. Immediately strain through a sieve into a jug. Discard solids.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, beat the egg yolks and sugar together in a bowl. Slowly whisk cream mixture into the egg mixture until smooth. Strain through a sieve into a jug. Stir in brandy. Pour the mixture into dishes. Sprinkle with nutmeg and pour enough water into the roasting pan to come halfway up the sides of the dishes. Cover the pan with a sheet of baking paper and bake for 25-30 minutes or until just set. The centres should wobble slightly when you tap the pan.
  
  
  


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  Step 3
  
  
  
  
  Carefully transfer the dishes to a wire rack to cool. Place in fridge for 4 hours or overnight until set.
  
  
  


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  Step 4
  
  
  
  
  To serve, remove brulees from the fridge and stand for 30 minutes . Dust brulee tops with icing sugar and use a blowtorch to caramelise.
  
  
  

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