Skinny Eggnog Creme Brulee
Skinny Eggnog Creme Brulee is a Mediterranean recipe that serves 8. This side dish has 194 calories, 5g of protein, and 12g of fat per serving. For $1.28 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have cinnamon, sugar, egg yolks, and a few other ingredients on hand, you can make it. This recipe from Country Cleaver has 66 fans. From preparation to the plate, this recipe takes around 1 hour. It is perfect for Christmas. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Try Eggnog Crème Brûlée, Eggnog Crème Brûlée, and Eggnog Crème Brûlée for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 tsp Cinnamon, ground
2 Tablespoons Cornstarch
5 Egg Yolks
2 cups Half and Half
1 ½ cup Milk
1/2 tsp Nutmeg, ground
2-3 tsp Rum Extract
½ tsp Salt
¼ cup Sugar
8 tsp Fine Sugar
1 Vanilla Bean, halved and scraped of seeds and reserved
1/4 tsp Cloves, ground
Equipment:
sauce pan
oven
whisk
bowl
roasting pan
ramekin
frying pan
plastic wrap
wire rack
broiler
Cooking instruction summary:
Adjust your oven rack to the middle position and heat oven to 300 degrees. In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, and rum extract and spices. Whisk to combine. In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.Bring the entire milk/half and half mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes. Remove from heat and strain into a bowl to remove any clumps and vanilla bean.Bring 2 quarts of water to a boil.Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.When ready to torch, dab away any condensation from the tops of the custards. Sprinkle custards with fine sugar and caramelize with a torch or under a pre-heated broiler. Serve immediately.
Step by step:
1. Adjust your oven rack to the middle position and heat oven to 300 degrees. In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, and rum extract and spices.
2. Whisk to combine. In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.Bring the entire milk/half and half mixture to a boil over medium high heat, whisking frequently.
3. Whisk until thickened, about 1 to 2 minutes.
4. Remove from heat and strain into a bowl to remove any clumps and vanilla bean.Bring 2 quarts of water to a boil.
5. Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes.
6. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.
7. Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.When ready to torch, dab away any condensation from the tops of the custards. Sprinkle custards with fine sugar and caramelize with a torch or under a pre-heated broiler.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
