Eggnog Crème Brûlée

Ingredients for 8 servings:

• 960 ml cream
• 150 g sugar
• 8 large egg yolks
• 60 ml rum, dark
• 1 tbsp cognac
• ½ tsp nutmeg, freshly grated
• 1 pinch of salt
• 70 g cane sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 175 degrees C. Place a 2-liter shallow ceramic bowl in a roasting pan. Combine the cream and granulated sugar in a saucepan. Bring slowly to a simmer, stirring until the sugar is dissolved. Whisk the egg yolks, gradually whisk in the hot cream, then add the rum, cognac, nutmeg, and salt to the ceramic bowl. Carefully pour enough hot water into the roasting pan so that the ceramic bowl is half submerged. Be careful not to let any water seep into the cream and place the roasting pan in the oven. After about 40 minutes of baking (the outer edges will already have set, but the center will still be wobbly), remove from the oven and lift the bowl out of the hot water, place it on a wire rack, and chill, covered, in the refrigerator for at least 3 hours, or up to a day before use. Preheat the oven’s broiler. Press the brown sugar through a sieve over the cream, ensuring it evenly and completely covers the surface. Keep it very close while the cream is under the broiler (10 to 15 cm from the heat), for about 2 minutes in total. After caramelizing, chill for at least 1 hour and up to 3 hours. Serve very cold.