John Myers
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Eggnog Creme Brulee
The perfect eggnog creme brulee recipe with a picture and simple step-by-step instructions.
- 200 ml Cream
- 35 g Sugar
- 1 Breath Grated tonka beans
- 50 ml Advocaat
- 2 Egg yolk
to caramelize
- 5 teaspoon Brown sugar
- Bring the cream, sugar and a touch of tonka bean to a boil while stirring – preheat the oven to 120 degrees
- Beat the egg yolks with the egg liqueur in another pot until frothy – now, while beating vigorously with the whisk, slowly add the hot cream mixture to the egg mixture
- Now fill this mixture to the brim in heat-resistant molds (the cream sometimes sags a little while cooking) – then place the molds in a casserole dish filled with hot water – cook in the oven for approx. 50 minutes at 120 degrees.
- then take the molds out of the water bath and cook for at least 4 hours. refrigerate
- Just before serving, sprinkle with brown sugar and then flame (or place under the grill) until the sugar forms a nice, light brown crust
attention -quantity information
- I got 5 very small portions from this amount – for those who are used to normal dessert amounts, I recommend double the amount
by the way…
- It was quick and easy – I was quite surprised myself how easy a creme brulee can be if you have the right recipe ….. courage for those who have never tried it!
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