Eggnog Crème Brûlée

Perfect for the holidays — try this tasty dessert recipe from Chef Mark –you’ll love the aroma even before it comes out of the oven.

Ingredients

• 4 cups whipping cream
• 2/3 cup sugar
• 8 large egg yolks
• 1 Tablespoon of vanilla extract
• 1/2 teaspoon ground nutmeg
• Large pinch of salt
• 1/3 cup (packed) golden brown sugar

Preparation

1. Preheat oven to 350°F.
2. Place 11×8-inch (8-cup capacity) shallow ceramic baking dish in roasting pan.
3. Mix cream and sugar in medium saucepan.
4. Bring to simmer, stirring until sugar dissolves.
5. Whisk yolks in medium bowl. Gradually whisk in hot cream mixture, adding nutmeg, and salt.
6. Transfer to baking dish.
7. Pour enough hot water into roasting pan to come halfway up sides of dish. Carefully transfer pan to oven.
8. Bake until custard is set around edges but center still jiggles slightly when dish is gently shaken, about 40 minutes.
9. Remove ceramic dish from water. Chill custard on rack until cold, at least 3 hours.
10. Preheat broiler.
11. Press brown sugar through strainer over custard to cover completely and evenly.
12. Watching closely, broil custard 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes.

Cook’s notes

This makes one large crème brûlée for sharing.
Prepare the custard up to a day ahead, and chill the topping for at least one hour.
Chill custard until topping hardens, at least 1 hour and up to 3 hours. Serve cold.