Eggnog Crème Brûlée topped with Rum Caramel

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Here is a fantastic holiday dessert. The comforting flavors of a classic eggnog delivered in the sumptuous form of a velvety smooth crème brûlée. Straining the liquid ensures a smooth creamy texture; the definition of the crème brûlée. The natural organic sugar, a 1:1 replacement for white refined sugar, has subtle molasses notes that give the brûlée some additional depth and merge seamlessly into the topping. The dark rum caramel complements the brûlée’s spice notes and adds a dark rich, caramel toffee taste along with a satisfying crunch.

Shared by ksteed

Serving Size / Yield

6 servings

Ingredients

Crème Brûlée:
1 3/4 C. heavy cream
1/4 C. brandy
1/2 C. organic sugar (divided into two ¼ cup portions)
8 egg yolks
1 vanilla bean
1/4 tsp. fresh ground cinnamon
1/4 tsp. fresh ground nutmeg
Rum Caramel:
1/4 C. dark rum
1 C. organic sugar (1:1 replacement for refined granulated white sugar)

Directions

Preheat the oven to 325 degrees. Place six 4 to 6 ounce ramekins in a roasting pan, and fill the pan with water so that the water comes up halfway to the tops of the ramekins. In a medium saucepan over medium heat bring ¼ cup of sugar, cream, brandy and the contents of the vanilla bean (add the bean as well, you will remove it later) to a simmer. In a stand mixer, or other bowl whip the egg yolks with the remaining 1/4 cup of sugar until the yolks turn a lighter, paler yellow. Add in the cinnamon and nutmeg. Remove the vanilla bean from the heated cream. Slowly, a little at a time, add ½ of the hot cream mixture to temper the egg yolk mixture. Add the remaining cream and strain the liquid through a fine mesh strainer. Divide the liquid among the ramekins. Place in the oven for 40 to 45 minutes until set, but the middle still trembles slightly. Remove and chill at least 2 hours in the refrigerator, or overnight. Prior to serving, remove the brûlées and top with the rum caramel (recipe follows). To top the dessert, place a little hot caramel in the middle then swirl the ramekins until the caramel coats the edges.

For rum caramel:
Be extremely careful when cooking with melted sugar; it is hot and sticky. Keep an ice bath close by in case the sugar splatters onto you. Heat a medium sauté pan over medium heat and add the sugar rum mixture. The alcohol will cook out leaving the flavored sugar. The sugar will then start to liquefy, gently stir so that it does not burn in any one place. The sugar will turn a deep rich brown and start to smoke. Heat for one more minute then remove and top the desserts.

Copyright Michael Fenster

To see cooking demonstrations with Michael Fenster and more recipes, visit www.WhatsCookingWithDoc.com.