Receta de crème brûlée de ponche de huevo

Ingredientes

• 500 ml (2 cups) eggnog
• 440 ml (1 3/4 cups) heavy (double) cream
• 5 g (1 tsp) vanilla paste
• 1 g (1/2 tsp) nutmeg
• 1 g (1/2 tsp) cinnamon
• 8 egg yolks
• 70 g (1/3 cup) caster sugar
• 110 g (8 tbsp) light brown sugar
• 120 ml (8 tbsp) rum

Preparación

1. 1

   Preheat the oven to 175°C / Fan 160°C / 350°F / Gas mark 3.

2. 2

   Pour the eggnog and heavy (double) cream into a pan over medium-low heat. Cook and stir occasionally until the mixture simmers, about 5-10 minutes.

3. 3

   Meanwhile, place the egg yolks and sugar into a mixing bowl. Whisk until a pale yellow colour and ribbons start to form.

4. 4

   Remove the eggnog mixture from the heat and slowly combine with the egg yolk and sugar mix. I suggest ¼ cup at a time, as if you go any faster this may cause the eggs to scramble.

5. 5

   Pour the mixture through a fine sieve to remove any egg strands. Stir in the nutmeg, cinnamon, and vanilla. Pour into 8 ramekins, dividing evenly.

6. 6

   Boil the kettle

7. 7

   Place the ramekins into a baking/casserole tin and carefully put into the oven. Once in the oven, get the boiled water and pour it into the tin and fill up to the halfway mark of the ramekins.

8. 8

   Bake the oven until the custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.

9. 9

   Remove from the oven and cool for 30 minutes; refrigerate at least 3 hours before serving.

10. 10

    Sprinkle over a tablespoon of the brown sugar and same of rum and then get your kitchen blowtorch and move it over the creme brulee for 2-5 minutes until a nice gooey bubbly consistency is formed and then set aside to cool. This should give you a nice break to the sugar when you sit down to enjoy them.