Eggnog Creme Brulee and My Family's Eggnog

Ingredients - to make 6 Eggnog Crème Brûlée 

375ml homemade eggnog (see recipe below)

300ml double cream-thickened to soft peaks 

½ tsp freshly ground nutmeg 

5 egg yolks 

50g caster sugar 

2 tbsp caster sugar-topping 

Method

Preheat your oven to gas mark 3. Place 6 ramekins in a baking tray with highish sides. Put the eggnog, cream, nutmeg and half of the 50g sugar in a medium saucepan over a low-medium heat and bring to a simmer. Stir every so often so the sugar dissolves and it doesn’t stick to the bottom of the saucepan. While this is happening, whisk the egg yolks and remaining 50g sugar together until light and creamy. Very slowly, dribble the hot eggnog mixture into the egg yolks while still whisking. Don’t do this too quickly or the eggs may cuddle from the heat. Once fully mixed, strain the mixture into a pouring jug. Pour the mixture evenly between the ramekins then place the tray on the middle shelf of the preheated oven. Pour hot water into the tray about halfway up the sides of the ramekins.  

Bake for 30 minutes or until the centres look just set. Transfer them to a cooling rack to cool for about 1/2 an hour before covering with cling film and placing in the fridge to chill completely ( I left them overnight). When ready to serve, sprinkle the extra sugar evenly over the top of the custards. Give them a gentle shake to disperse the sugar evenly then use a kitchen blowtorch to caramelise the sugar on top. Serve for a delicious festive dessert.  

Ingredients - My Family's Eggnog - will serve 3 recipes and have leftovers

700ml whole milk 

240ml double cream 

3 cinnamon sticks 

1 vanilla pod-seeds scraped to use 

1 tsp freshly ground nutmeg 

5 eggs-separated  

130g caster sugar 

175ml Scotch whisky 

Method 

In a saucepan, combine the milk, double cream, cinnamon sticks, vanilla bean pod, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep. In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add the whisky and stir. Keep warm over a low heat. Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve warm and garnish with freshly grated nutmeg.