Still deciding on holiday desserts? Check out Colleen Grapes’s fabulous egg nog crème brûlée recipe! These delicious treats will be sure to impress all of your holiday guests.
6 cups heavy cream
6 oz sugar
13 egg yolks
2 teaspoons kosher salt
This is to be added when cool:
2 cups egg nog
1 Tablespoon brandy
1 1/2 teaspoon ground nutmeg
3 Tablespoons Gosslings dark rum
Mix heavy cream, salt and sugar in a pot until very hot but not boiling. Add yolks to a bowl. While whisking add in about half of the hot liquid slowly. Pour all of the liquid into the egg mixture and then strain into a bowl. Place on top of another larger bowl with ice to cool down. Once the mixture is cool, mix in alcohol, egg nog and nutmeg. Pour into ramekins, just a little more than 3/4 full.
Place into a cake pan or casserole dish (something with high sides) and then fill the pan half way with cold water and cover. Place into a 325 degree oven. Bake for approximately 30 min… test by carefully pulling the top back, but be careful of steam. They should jiggle slightly in the center. Finally uncover and pull out. Once your crème brûlées are room temperature, place them in the fridge for an hour till cold and set.
Colleen Grapes is the executive pastry chef at Manhattan’s Oceana.