Crème brûlée eggnog

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.