Eggnog Crème Brûlée topped with Rum Caramel

20 12 2010

Here is a fantastic holiday dessert. The comforting flavors of a classic eggnog delivered in the sumptuous form of a velvety smooth crème brûlée. Straining the liquid ensures a smooth creamy texture; the definition of the crème brûlée. The natural organic sugar, a 1:1 replacement for white refined sugar, has subtle molasses notes that give the brûlée some additional depth and merge seamlessly into the topping. The dark rum caramel compliments the brûlées spice notes and adds a dark rich, caramel toffee taste along with a satisfying crunch.

Crème Brûlée:

  • 1 ¾ cups heavy cream
  • ¼ cup brandy
  • ½ cup organic sugar
  • 8 egg yolks
  • 1 vanilla bean
  • ¼ teaspoon fresh ground cinnamon
  • ¼ teaspoon fresh ground nutmeg

 

Preheat the oven to 325 degrees F. Place six 4 to 6 ounce ramekins in a roasting pan, and fill the pan with water so that the water comes up halfway to the tops of the ramekins. In a medium saucepan over medium heat bring the ½  cup of sugar, cream, brandy and the contents of the vanilla bean (add the bean as well, you will remove it later) to a simmer, you are just dissolving the sugar not boiling the cream. In a stand mixer, or other bowl whip the egg yolks until the yolks turn a lighter, paler yellow. Add in the cinnamon and nutmeg. Remove the vanilla bean from the heated cream. Slowly, a little at a time, add ½ of the hot cream mixture to temper the egg yolk mixture. Add the remaining cream and strain the liquid through a fine mesh strainer. Divide the liquid among the ramekins. Place in the oven for 40 to 45 minutes until set, but the middle still trembles slightly. Remove and chill at least 2 hours in the refrigerator, or overnight. Prior to serving, remove the brûlées and top with the rum caramel (recipe follows). To top the dessert, place a little hot caramel in the middle then swirl the ramekins until the caramel coats the edges.

Rum Caramel:

  • ¼ cup dark rum
  • 1 cup organic sugar (1:1 replacement for refined granulated white sugar)

Be extremely careful when cooking with melted sugar; it is hot and sticky. Keep an ice bath close by in case the sugar splatters onto you. Heat a medium sauté pan over medium heat and add the sugar rum mixture. The alcohol will cook out leaving the flavored sugar. The sugar will then start to liquefy, gently stir so that it does not burn in any one place. The sugar will turn a deep rich brown and start to smoke. Heat for one more minute then remove and top the desserts.

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3 responses

20 12 2010
tasteofbeirut

This is a dessert that epitomizes holidays and cheer.
Love that caramel with rum. Yum!

22 12 2010
whatscookingwithdoc

@Joumana: The more rum the more cheer!
@Madara: OMG-YOU need lots of rum and brandy in yours!

22 12 2010
Madara Hill

Doc, it’s -30F here STILL!!!! I can’t take it anymore and I was just thinking that I needed to make an eggnog which is heavy on the sugar and the alcohol… This is perfect!

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