Crème brûlée eggnog

6 servings Prep: 10 mins
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In short, it’s essentially a drinkable custard spiked with rum and jazzed up with spices.

By Independent Contributor December 06 2022
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Ingredients (9)

5 egg yolks
1 cup cream
3 cup full cream milk
3/4 cup rum
1/4 cup sugar
3 tbsp honey
1 tsp Robertson's vanilla essence
1/4 tsp ground cinnamon
1 pinch salt
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Method:

Place the honey in a sauce pan and cook until it just starts to caramelize and smoke. Add 3 Tbsp of water to the pot to stop the cooking. Pour the burnt honey mixture in a bowl and set aside.

Return the pan to the heat and add the milk and cream. In a small bowl, whisk the sugar and egg yolks. Gently pour the warm milk mixture a little at a time into the egg yolks, while whisking them constantly to gently warm and temper the eggs. Once you have added a roughly cup of milk to the egg yolks, pour the yolk mixture back into the pot.

Turn the heat to right down low and cook the egg nog, stirring with a rubber spatula until it thickens slightly, about 15 minutes. Add the spices and a pinch or so of salt.

The eggnog is now ready to serve and can be served hot, or cold over ice, with a few spoons of your burnt honey added to the bottom of your serving cups. If op tin to serve the eggnog cold, pour the mixture into a container and refrigerate until cold.

Reprinted with permission from The Culinary Cartel, follow along on Instagram for more amazing recipes.



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