eggnog creme brulee

How To Make eggnog creme brulee

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  Step 1
  Heat oven to 325F. Place eight 6-oz. ramekins or custard cups in 15x10x1-inch baking pan.
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  Step 2
  Heat whipping cream in medium saucepan just to a simmer. Remove from heat.
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  Step 3
  In medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk, stir in hot whipping cream until well blended. Stir in rum, brandy, vanilla and nutmeg. Pour mixture into ramekins.
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  Step 4
  Place pan in oven; pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake for 30 to 35 minutes or until centers are just set.
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  Step 5
  Carefully remove from oven. Place cups on wire rack to cool. Cool 30 minutes. Refrigerate at least 3 hours or overnight.
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  Step 6
  Before serving, place ramekins in 15x10x1-inch baking pan. Top each with 1 Tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (Watch closely.) Store in refrigerator. Tip: To sugar-coat the cooled custards, hold a strainer over each ramekin and press the brown sugar through. The even layer of sugar on the custards will melt evenly under the broiler.
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  Step 7
  Nutritional Info. per serv. : Calories 490 Total Fat 38g Saturated Fat 22g Cholesterol 310mg Sodium 60 mg Total Carbohydrate 29g Dietary Fiber 0g Sugars 29g Protein 5g. Dietary Exchanges: 2 Fruit 2 other carbohydrates 1 medium-fat meat 6-1/2fat.
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