M.I. Scarrott, Christian Author
Eggnog Crème Brulée

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon ground nutmeg
  • 1 vanilla bean, split and scraped
  • 8 egg yolks
  • 2/3 cup sugar
  • ¼ cup bourbon
  • ¼ cup rum

In a large saucepan, scald cream, milk, nutmeg and vanilla bean. Remove from heat, cover and let infuse for at least 30 minutes. In large bowl whisk yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Set aside.

Reheat cream mixture to scalding and temper egg yolks. Return to heat until slightly thickened, stirring constantly. Strain through a fine mesh strainer into a bowl. Stir in bourbon and rum. Bake at 280 degrees Fahrenheit in a water bath for 30-40 minutes. Chill for at least 2 hours prior to serving. Caramelize just prior to serving.

**When caramelizing anything with alcohol be extremely careful as molten sugar may shoot out unexpectedly.