|
|
Instructions |
|
|
|
Preheat oven to 350. Place 4 ramekins into a 9x13
pan on a folded kitchen towel. Fill the baking dish
with water that comes up to halfway on the dishes
|
|
|
|
Place a saucepan with the eggnog over medium heat
to warm. Stir occasionally until the eggnog begins
to simmer. While the eggnog is heating, combine
the egg yolks and sugar in a medium bowl. Whisk
until light and fluffy, then add the mascarpone
and whisk until smooth and fully combined. Once
the egg yolks are combined with sugar and
mascarpone gradually temper the egg mixture. Start
with adding 1/4 C heated eggnog and whisk it in to
the eggs. Gradually add more of the eggnog until
it is fully incorporated. Pour through a fine mesh
sieve.
|
|
|
|
Stir in vanilla and spices. Pour into the ramekins,
dividing the filling evenly between the dishes. Bake
in the middle of the oven 35-40 minutes or until the
center only has a slight wiggle when gently shaken.
|
|
|
|
Remove the brulee and allow to cool for about 30
minutes before covering with plastic and
transferring to the frig. Before serving remove
from frig for 15 minutes, top with 1/2 tsp sugar
for toasting. Use a torch and lightly melt and
caramelize the sugar until golden brown. Wait 5
minutes to serve. Delicious
|
|
|
|
Originally Submitted
1/2/2022
|
