How to Make Crème Brûlée Eggnog! | Bake Along w/ Anna Olson

Описание: Recipe below—bake along to enjoy this twist on the classic winter drink!

Homemade eggnog is a real treat. Essentially, it's like a custard sauce spiked with your choice of rum, brandy, whiskey or a combination. When you make eggnog from scratch, you’ll realize it has an angelic airiness that is nothing like the store-bought drink. I like to rim my eggnog glasses with crushed caramelized sugar because the combination of the rich eggnog and the burnt sugar reminds me of decadent crème brûlée desserts.

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• Recipe •
Serves 6 to 8
Prep Time: 20 minutes
Cook Time: 8 minutes

You can refrigerate the eggnog base in an airtight container for up to 3 days.

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• Ingredients •
2/3 cup (140 g) granulated sugar, divided
1 Tbsp (15 mL) water
1 tsp fresh lemon juice
3 cups (750 mL) 2% milk
1/4 tsp finely grated nutmeg
6 large egg yolks (reserve 1 egg white for rimming the glass)
6 to 8 oz (175 to 250 mL) rum (optional) or rum extract
1 cup (250 mL) whipping cream

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• Directions •
1. Line a small baking pan or pie pan with parchment paper and set aside.

2. Place 1/3 cup (70 g) of the granulated sugar, the water and lemon juice in a small saucepan and stir to mix. Bring to a full boil over high heat, without stirring, and boil until the sugar turns a light amber, about 90 seconds. Remove from the heat.

3. Immediately pour the sugar onto the prepared pan, swirling it to get the sugar into as thin a layer as possible before it sets. Let the sugar mixture cool in the pan on a wire rack until set, about 30 minutes.

4. Break the sugar into pieces. Crush them in a resealable bag with a rolling pin, or pulse them in a food processor, until coarsely ground. Set aside.

5. In a small saucepan over medium heat, bring the milk and the nutmeg to just below a simmer. Whisk the egg yolks and the remaining sugar together in a small bowl.

6. Add a ladleful of the hot milk to the egg mixture and whisk well. Whisking continuously, slowly add up to half of the hot milk to temper the egg mixture.

7. Add the tempered egg mixture to the saucepan of milk and reduce the heat to medium-low. Stir with a wooden spoon until the custard is well combined and coats the back of the spoon, about 3 minutes.

8. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature. Cover and chill completely.

9. When ready to serve, whisk the rum or rum extract into the chilled eggnog custard. Whip the cream with electric beaters, or use a stand mixer fitted with the whip attachment, at high speed until it holds a soft peak when the beaters are lifted. Whisk the whipped cream by hand into the eggnog.

10. To serve, lightly whisk the reserved egg white with a fork and place it in a small dish. Place the crushed caramelized sugar in a small saucer, reserving some for garnish. Dip the rim of each glass into the egg white and then into the caramelized sugar. Carefully ladle the chilled eggnog into each glass (without disturbing the sparkling rim) and top with a sprinkle of the reserved caramelized sugar.