Egg Nog Crème Brulée
(courtesy of Don Holzer, owner, Franz’s Backstube. Serves 6)
8 ounces (or about 12 to 13 large) egg yolks
1 cup sugar
1 pint heavy cream
1 pint egg nog
Prepare ice bath in large bowl, and preheat oven to 330 degrees F.
Whip eggs and sugar together in bowl. In small saucepan, heat cream until almost boiling. Reduce heat to medium-low. Slowly drizzle small amount of cream into egg mixture while whisking constantly to temper eggs. Then slowly pour tempered egg mixture into remaining hot cream and whisk to combine. Once mixed, place bowl in ice bath to cool.
Once cooled, pour mixture into individual ramekins. Pour water into bottom of roasting pan and place ramekin dishes on roasting pan; water should only come about a half inch up sides of ramekins. Put pan in oven and bake ramekins in water bath for 25 minutes. Cool for 1 hour.
Sprinkle lightly with granulated sugar and use kitchen blowtorch to caramelize it. Hold flame just above sugar and keep moving it around surface until caramelized.
Serve when brȗlée is firm, or within an hour or two.
