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Instructions |
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Preheat oven to 325. Set 6 ramekins into a baking
dish on a dish towel. .
In a large saucepan heat 1 3/4 C cream to just a
simmer. Remove from the heat and skim the skin
off. Add the remaining 1/4 C cold cream and pinch
of salt. mix, allow to cool for 10 minutes. if
using a vanilla bean, steep in cream for 10
minutes
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Meanwhile in a large bowl whisk your eggs and
sugar for a minute.
Using a mesh sieve strain the cream into a
pitcher.
Add a table of the cream to the eggs and make sure
to keep whisking. Do this again and begin
tempering in the cream in a steady stream whisking
the whole time. Mix in your spices, extract and
alcohol.
Use a mesh sieve to pour the eggnog mixture into
each ramekin. Divide evenly.
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Pour the boiled water into the baking dish so that
it fills halfway up the ramekins. Don't get water
into the creme.
Bake for approx 35 minutes or until the edges are
set and the middle still jiggles. Take out of
water bath and allow to cool at room temp for a
hour. Refrigerate for 2 hours or overnight
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To serve top with sugar and torch
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Originally Submitted
1/23/2022
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