Eggnog Crème Brûlée

Ingredients for 4 servings:

• 1 large vanilla pod(s)
• 75 ml milk
• 200 g cream
• 3 egg yolks , (L)
• 30 g sugar
• 100 ml egg liqueur
• Sugar, white for the caramel layer

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

Makes approx. 450 ml, quantity corresponds to 4 medium-sized round glass molds or 6 small oval porcelain molds

Scrape out the seeds from the vanilla pod and add them, along with the hollowed-out pod, to the milk in a small saucepan. Bring to a boil briefly, then let cool. Meanwhile, preheat the oven to 150°C (top and bottom heat) and place the cream and egg yolks in a mixing bowl. Remove the hollowed-out vanilla pod from the vanilla milk. Add the cooled vanilla milk to the cream and egg yolks and mix with a hand mixer. Then stir in the sugar and advocaat. Ladle the mixture into ovenproof bowls (this amount is enough for 6 small, oval porcelain dishes or 4 medium, round glass dishes) and place them on the middle shelf of the roasting pan. Fill the roasting pan up to the rim with boiling water and let the cream set for about 60 minutes. Remove the dishes from the roasting pan and let chill in the refrigerator for at least 3 hours. Spread the white sugar evenly over each mold. Then, using a blowtorch, slowly and evenly ignite it until a smooth layer of caramel forms.