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Рецепт Egg Nog Creme Brulee
by Global Cookbook

Egg Nog Creme Brulee
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  Порций: 8

Ингредиенты

  • 4 c. 35% cream
  • 1 x vanilla, bean, split, in half
  • 1/4 tsp grated fresh nutmeg
  • 1/2 c. sugar
  • 1/3 c. sugar, for topping
  • 1 pch cloves
  • 10 x egg, yolks
  • 2 1/2 Tbsp. rum

Инструкции

  1. Preheat oven to 300 D. F.
  2. Heat the cream with vanilla bean (scrape out the seeds and add in to cream), nutmeg, 1/2 c. of sugar and the cloves and bring to a boil.
  3. Meanwhile with a rubber spatula stir together egg yolks in a medium bowl.
  4. Have a strainer ready over another bowl.
  5. When cream comes to the boil, pour slowly over egg yolks while stirring constantly with spatula.
  6. Don't whisk. Strain immediately.
  7. Skim off any foam and add in the rum without whisking.
  8. Place the ramekins in a baking pan and add in water half way up the sides of ramekins.
  9. Divide the custard between ramekins and cover with foil.
  10. Bake in middle rack of oven for about 50 - 60 min or possibly till slightly soft in center when shaken.
  11. Remove from bath and cover immediately with plastic wrap, not touching surface.
  12. Chill.
  13. Before serving, cook remaining sugar in a heavy bottom pot till it becomes dark amber in colour, about 3-4 min.
  14. Quickly pour a heaping spoonful of warm sugar over each custard working quickly, as sugar is still cooking.