Eggnog Crème Brulee
- 2 cups (470 ml) commercially prepared eggnog
- 4 egg yolks
- 1/4 cup (57 g) white sugar
- 1/3 cup (83 g) mascarpone cheese, softened
- ¼ teaspoon (1.25 ml) ground nutmeg
- ¼ teaspoon (1.25 ml) ground cinnamon
- 1 teaspoon (5 ml) pure vanilla extract
- 3 tablespoons (45 ml) granulated or brown sugar (for finishing)
- Raise the perforated bottom grill by placing it atop a non-rusting roasting rack. Fill the ramekins you will use to cook your custard with water and position them on the perforated grill.
- Fill the water oven with just enough water to come within ¼ to ½ inch (.65 to 1.25 cm) of the top of the ramekin. Remove ramekins, empty, and dry them well.
- Preheat SousVide Supreme to 195F /90.5C.
- Generously butter the interior of the ramekins and set aside.
- Pour the eggnog into a pan over medium heat and cook, stirring occasionally until the mixture simmers, about 10 minutes.
- Meanwhile, put the egg yolks and sugar into a mixing bowl and beat them until light colored and frothy.
- Stir the mascarpone into the yolk mixture until well blended and smooth.
- Whisk 1/4 cup (50 ml) of the heated eggnog mixture into the beaten yolks to temper them, so they do not scramble when cooked. Then, gradually whisk the remaining eggnog into the yolks.
- Pour the egg nog mixture through a fine sieve to remove any egg strands.
- Stir in the nutmeg, cinnamon, and vanilla.
- Pour the mixture into the prepared ramekins, dividing evenly, and cover with foil.
- Cook at 195F/90.5C for 1 and ½ hours until custard has set. Centers should wiggle slightly when shaken, but not be soupy.
- Remove from water bath and cool for 30 minutes, then refrigerate for at least 3-4 or overnight before serving.
- When ready to serve, sprinkle each serving with 1 teaspoon (5 ml) granulated sugar and caramelize with a kitchen torch or under a pre-heated broiler.